Broad bean and artichoke hotpot with poached eggs

    2 hours

    This is a simple and delectable vegetarian dish that is quite simple to prepare, but very unique and impressive. The herbs and seasoning really make this dish, with garlic, saffron, mint, bay leaves and parsley all in the mix.

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    Serves: 4 

    • 2 tablespoons olive oil
    • 2 small onions, cut into wedges
    • 2 cloves garlic, thinly sliced
    • 2 teaspoons cumin seeds
    • 1 teaspoon paprika
    • 1 teaspoon saffron threads
    • some mint, bay leaves and parsley, tied in a bundle
    • 1 litre vegetable stock
    • 12 baby artichokes, trimmed and cut in half, placed in acid water
    • 400g podded broad beans
    • 1 tablespoon white vinegar
    • 4 eggs
    • For serving
    • shaved parmesan
    • chopped fresh mint and parsley

    Prep:1hr  ›  Cook:1hr  ›  Ready in:2hr 

    1. Heat oil, add onion and garlic, and cook for 5 minutes without browning. Add spices and a pinch of saffron, cook until fragrant.
    2. Add stock and artichokes, season, and simmer until artichokes are tender. Remove artichokes and keep warm.
    3. Add vinegar to 1 litre of water and the remaining saffron, poach eggs for 3 minutes.
    4. Saute the broad beans, add the artichokes.
    5. To serve place the vegetable mixture into bowls with a little of the resulting liquid. Place egg on top, sprinkle with cheese and herbs and serve straight away.

    Parmesan cheese

    Parmesan cheese is not truly vegetarian, as it contains animal rennet. To make this dish 100% vegetarian, omit the cheese or find a suitable vegetarian substitute made without animal rennet. In supermarkets look for the 'parmesan style hard cheeses' which are suitable for vegetarians.

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