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Spanish   -   Menestra Tudelana   adapted from The Complete Spanish Cookbook

Description
Ingredients
  • 12 Baby Artichoke Hearts
  • 12 Ounces Broadbeans
  • 3 Cloves Garlic -- finely chopped
  • 3 Tablespoons Olive Oil
  • 1 Tablespoon Almonds -- ground
  • 1/3 Cup Dry White Wine
  • 1 Sprig Thyme
  • Salt And Pepper -- to taste
  • 1 Cup Water
  • 5 Medium Saffron Threads
  • 2 Teaspoons Fresh Mint -- chopped
  • 4 Medium Hard Boiled Eggs -- wedged
Directions Saute the garlic in olive oil for 1 minute. Add ground almonds, beans, artichoke hearts. Saute for 1 minute. Add wine, thyme, salt and pepper. Cook until wine evaporates. Add water. Cover and simmer about 20 minutes. Crush saffron and dissolve in a little hot liquid from the pot. Stir in. Add mint and eggs just to heat through and serve.
Serves 4
Time to Make 0:00



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