Artichokes Stew

Description

Serve 4

Ingredients

• 4 large tender artichokes
• 4 small onions finely chopped
• 200 g broad beans, both skins removed
• 200 g shelled peas
• 400 g fresh or canned tomatoes, chopped
• 2 garlic cloves crushed
• 1 tbs parsley
• 1 tbs olive oil
• salt and pepper to taste
• 1 egg per person (optional)
• 1 gbejna (fresh goat cheese) per person

Directions

1. Prepare the artichokes by removing all tough outer leaves, completely cut off the tops of remaining leaves and remove the choke with the aid of a teaspoon.
2. Cut the artichokes in halves and put in a basin covered in water lemon juice.
3. In the meantime, heat the oil in a saucepan, add the onions and gently fry until soft.
4. Add the garlic and as soon as it turns golden, add the tomatoes.
5. Bring to the boil add the parsley and seasoning, lower the flame and add the artichoke hearts.
6. When these are almost done, add the broad beans and peas.
7. At this stage you may have to add a little water, to make sure all the vegetables are covered.
8. Continue simmering until the vegetables are tender.
9. Add the egg and the gbejna into a hollow you will have made with a wooden spoon.
10. As soon as the egg is poached serve the stew hot.