Spanish white bean and artichoke stew

Drain and rinse the canned white beans and the artichoke hearts in a colander.

Finely chop the onion, roughly chop four cloves of garlic, cut two half-inch slices of baguette and peel three more cloves of garlic.

Heat the olive oil in a stock pot over medium heat.

Fry the baguette slices and the three whole garlic cloves 3 to 4 minutes until golden all around, then transfer to a mortar.

In the same pot at the same heat, cook the chopped onion and garlic, stirring continuously, 3 to 4 minutes until the onion is translucent.

Add the sherry vinegar, then the smoked paprika and cumin, and mix.

Add the drained beans and artichoke hearts, season with sea salt and black pepper and mix gently so the beans do not break.

Add the vegetable broth, the saffron threads and the bay leaf, raise to high heat and mix gently.

Once boiling, cover and lower to a low medium heat and simmer about 20 minutes.

Pound the fried bread and garlic with the chopped parsley and a pinch of sea salt in the mortar to a paste.

Stir the bread and garlic paste gently into the stew to thicken it, then remove from the heat.

Transfer to a shallow bowl and garnish with fresh parsley.