Healthy Eating

After fresh ideas for meals that are healthy but still pack a flavour punch? We've got salads and vegetable-packed bowls to soups and light desserts.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller before 24th July, 2017 and receive 6 issues for only $35!

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Broad bean and artichoke hotpot with saffron eggs


You'll need

2 tbsp extra-virgin olive oil, plus extra for drizzling 2 small Spanish onions, cut into thin wedges 2 cloves garlic, thinly sliced 2 tsp cumin seeds 1 tsp hot Spanish paprika 1 tsp saffron threads 2 stalks each mint, flat-leaf parsley and 2 fresh bay leaves, tied in a bundle 1 litre (4 cups) vegetable stock or water 12 baby globe artichokes, trimmed, halved and placed in acidulated water (see note) 400 gm podded broad beans 1 tbsp white vinegar 4 eggs To serve: coarsely chopped mint and flat-leaf parsley To serve: shaved Manchego

Method

  • 01
  • Heat olive oil in a saucepan over medium heat, add onion and garlic and cook for 5 minutes or until soft. Add spices (but only half the saffron) and cook, stirring, until fragrant, then add herbs, stock and artichokes and season to taste with sea salt and freshly ground black pepper. Bring to the boil, reduce heat to low-medium and simmer for 20 minutes or until artichokes are just tender. Add broad beans to pan and simmer for 5 minutes or until just tender, then remove and discard herbs and season to taste.
  • 02
  • Bring 4 cups of water, vinegar and remaining saffron to a simmer and poach eggs for 3 minutes or until cooked to your liking.
  • 03
  • Divide broth, artichokes and broad beans among bowls, add a saffron-poached egg, scatter with mint, parsley and shaved Manchego and serve immediately.

Note If you can't find small globe artichokes, trim two large ones, remove choke and cut into eight pieces.


At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

Good Spanish cava.

Featured in

Oct 2007

You might also like...

Easter lunch recipes

recipes

Christmas pudding ice-cream

Cupcake recipes

recipes

Raspberry and Mint Mojito

Thomas Keller's sandwich recipes

recipes

Neil Perry: Prawn cocktail

Grilling recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Neil Perry's Spice Temple recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Pickle and preserve recipes

recipes

Serge Dansereau: Homemade lemonade

15 (shameless) chocolate recipes

recipes

Serge Danserau: Duck confit and potato terrine

Sexy salad recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×