How to make
Finely chop the onion, garlic, green pepper and pine nuts. Fry all of them in olive oil heated over moderate heat for 7 minutes.
In the meantime, clean the artichoke from the outer tough leaves and cut about 1 finger from the top. Cut into quarters and sprinkle with the juice of 1 lemon.
Peel and roughly chop the potatoes.
After the fried vegetables with the nuts have softened enough, add the pieces of artichoke to them, add salt and stir briefly (1-2 min.), pour the tomato puree with a spoonful of sugar and cook for another 3-4 minutes.
It is time to add the the sweet paprika, cayenne pepper, black pepper, saffron, finely chopped parsley, bay leaf and potatoes. Pour 30 fl oz (850 ml) warm water and lightly salt again. Cook covered for 15-20 minutes or until the potatoes are fully cooked.
During this time, boil the eggs separately, cool under running water and peel.
Serve the dish by adding two halves of a boiled egg to each portion and sprinkling with more fresh or dried parsley if desired.
Enjoy your meal!
