Drain the cans of beans into a colander and rinse under water, drain the canned artichokes as well and rinse under water, finely chop the onion, roughly chop 4 cloves of garlic and remove the skins from 3 cloves of garlic

Heat a stock pot with a medium heat and add in the olive oil

After a couple of minutes, add in the slices of baguette and the 3 whole cloves of garlic, fry for 3 to 4 minutes or until golden fried all around, then remove from the stock pot and add into a mortar

Using the same pan with the same heat, add in the chopped onion and chopped garlic, mix continuously, after 3 to 4 minutes and the onion is translucent, add in the sherry vinegar, paprika and cumin, quickly mix together, then add in the drained beans, drained artichokes and season with sea salt & black pepper, gently mix together, then add in the broth, saffron and bay leaf, raise to a high heat and gently mix together

Once it comes to a boil, place a lid on the stock pot and lower to a low-medium heat

In the meantime, go back to the mortar with the fried bread and garlic, add in the parsley and a pinch of sea salt, using a pestle, pound down on the ingredients until you form a paste-like texture

After simmering the stew for 20 minutes remove the lid, add in the bread and garlic mixture, gently mix the stew until well mixed, remove from the heat

Transfer into shallow bowls, enjoy!