2 tbspextra-virgin olive oil, plus extra for drizzling2small Spanish onions, cut into thin wedges2 clovesgarlic, thinly sliced2 tsp cumin seeds1 tsphot Spanish paprika1 tspsaffron threads2 stalks eachmint, flat-leaf parsley and 2 fresh bay leaves, tied in a bundle1 litre (4 cups) vegetable stock or water12baby globe artichokes, trimmed, halved and placed in acidulated water (see note)400 gmpodded broad beans1 tbspwhite vinegar4eggsTo serve:coarsely chopped mint and flat-leaf parsleyTo serve:shaved Manchego
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.
Bring 4 cups of water, vinegar and remaining saffron to a simmer and poach eggs for 3 minutes or until cooked to your liking.
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.