1Roast the red peppers, tomato, two garlic and spring onions.
2Let cool and peel.
3Cut them into long slices and add oil and vinegar to taste.
4Peel and clean the artichokes clean.
5Cook the artichokes and garlic in a deep oil over medium heat. Avoid cooking. When ready, drain on paper towels.
6Fry the eggs and sprinkle some chopped spring onion, vinegar, paprika and salt out.
7Accompany each dish with some artichokes, some vegetable stew and two fried eggs.