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Saute the garlic in olive oil for 1 minute. Add ground almonds, beans, artichoke hearts. Saute for 1 minute. Add wine, thyme, salt and pepper. Cook until wine evaporates. Add water. Cover and simmer about 20 minutes. Crush saffron and dissolve in a little hot liquid from the pot. Stir in. Add mint and eggs just to heat through and serve.
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