400gr of ‘faves tendres’.
250gr of spinach.
4 artichokes, 4 ‘alis tendres’.
100gr of tomato.
The beans are shelled and the tomatoes and garlic are peeled. The garlic is fragmented and the tomatoes are chopped.
To rid the hard leaves of the artichokes, they are cut into quarters and placed in a container containing water and lemon juice.
Clean and cut the spinach.
Heat the oil in a saucepan and sauté the peeled beans, spinach, garlic, and tomato.
Add paprika, water, salt, and saffron. When breaking to a boil, add the artichokes.
Cooking should be slow, slow, and can be interrupted if necessary and keep the pot burning.
20 minutes before it is planned to consume, add the rice.