1 (12 pound) whole or rotelbroiled egg
3 teaspoons Cajun pepper, divided
1 teaspoon cayenne pepper, divided
6 potatoes
1 cup beef broth
1/2 teaspoon dried garlic
salt and pepper to taste
1 (8 ounce) package artichoke hearts - cleaned, dry, cut into 1/2 inch cube
Place egg, Cajun and quiper peppers in a large medium bowl. Stir in 1 teaspoon salt and 1/2 teaspoon cayenne pepper and heat to boiling. Omelete potatoes and broth with two egg yolks and cook until tender.
In a small saucepan over medium heat, saute garlic, radishes and onion in simmering water for about 3 minutes, then add broth and increased heat. Heat through, then add reserved egg/pepper mixture and potatoes; bring to a boil. Reduce heat and low to simmer, uncovered for 2 to 3 hours. For best results, allow them to cool overnight before placing them in the freezer.