Broad Bean and Artichoke Hot Pot
3 Protein boxes and 2 Carbohydrate boxes per one half serving.
Serves 4.

Ingredients

Instructions

If you can obtain the youngest broad beans, they can be strung, then cut in short lengths, as for runner beans. Otherwise, take them out of the pod and use only the seeds.

Clean the artichokes, removing all the outer leaves, peeling the stalk, and scooping out the choke. Cut into 6 or 8 wedges and drop into water to which the lemon juice has been added. This will stop discoloration.

Heat half of the olive oil in a skillet and add the garlic and onion, cooking over medium-high heat until they just begin to color. Add the tomatoes and let the sauce cook until thickened to a loose paste. Set aside.

Meanwhile, put the beans and artichokes into a pan. Add cold salted water to cover. Bring them to a rolling boil over high heat, and drain them immediately.

Put the vegetables into the skillet with the tomato sauce and vinegar, add enough water just to almost cover the vegetables, and tuck in the bay leaf and bunched parsley and mint. Bring to the boil, reduce heat and cover the pan. Simmer gently for about 30 minutes, until the artichokes are tender.

Meanwhile, heat the remaining oil in a sauté pan and stir in the paprika and breadcrumbs. When they are golden, add the saffron and cumin. Mix well, add to the vegetables, and simmer, uncovered, for about 10 minutes.

As a vegetarian entrée, make dents in the vegetables with the back of a ladle, and break as many eggs as required into the indentations. Place the lid on and poach the eggs until set as desired. As an elegant alternative, the vegetables can be transferred to individual ramekins to accept the eggs, then covered and finished in a medium oven until the eggs are set.

NOTE: If HABAS FRITAS are substituted for the fresh broad beans, they should be drained,and their oil used to replace the oil in the recipe. Because these beans are so tender, they should be added at the end, at the same time as the breadcrumbs.