Broad bean and artichoke hot-pot (Habas a la Granadina) from The Flavours of Andalucia (page 14) by Elisabeth Luard
- saffron threads
- bay leaves
- mint
- onions
- paprika
- parsley
- tomatoes
- artichokes
- cumin seeds
- young broad beans in pods
- fresh breadcrumbs
-
EYB Comments
Can use large artichokes or tiny violet artichokes.
Where’s the full recipe - why can I only see the ingredients?
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.