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Maltese Vegetarian Stew

by Celia Brooks Brown from Good Food Live
Serves: 4
Cooking Time: 40 minutes

4 large tender artichokes
juice of 1 lemon
3 tbsp olive oil
4 onions, finely chopped
2 garlic cloves, crushed
1 large can tomatoes, chopped
dash of vinegar
2 tbsp flat-leafed parsley, chopped
salt and freshly ground black pepper
200g broad beans, skinned
200g peas
4 eggs
4 tbsp ricotta

1. Prepare artichokes by removing all tough outer leaves, cut off tops of remaining leaves, cut in half and scoop out choke using a teaspoon.
2. Place in a bowl of water and lemon juice.
3. In the meantime, heat oil in a saucepan, add onions and gently fry until soft.
4. Add garlic and as soon as it is fragrant, add the tomatoes.
5. Bring to the boil add vinegar, parsley and seasoning, Lower the flame and add the artichoke hearts.
6. Cover and simmer until the artichokes are soft and cooked through, stirring occasionally for about 30 minutes.
7. Add broad beans and peas. Continue simmering until the vegetables are tender, about 3 minutes.
8. Make 4 hollows with a wooden spoon and break eggs into them. Spoon ricotta in between the eggs. Cover while the eggs, beans and peas cook. As soon as the egg is poached, serve the stew hot. Spoon Ricotta over eggs.

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