Vegetable Paella II

Ingredients

 * 4 artichokes
 * 1 lemon, juiced
 * 1 large red onion, peeled, cut into 1-inch chunks
 * 1 small red bell pepper, seeded, cut into 1-inch chunks
 * 1 large carrot, cut into ½-inch slices
 * 1 cup peas (fresh or frozen)
 * ¼ cup olive oil
 * 2 cups long-grain rice
 * 4 cups water
 * 2 tsp salt
 * ¼ tsp black pepper
 * 3 bay leaves
 * 3 dried whole hot chilies
 * 8 saffron threads or 2 pinches powdered saffron

Directions

 * 1) Snap off and discard tough outer leaves from base of artichokes and trim stems.
 * 2) Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside.
 * 3) As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring.
 * 4) Set aside until ready to add to rice.
 * 5) Heat olive oil over medium fire in a large heavy pot or dutch oven.
 * 6) Add rice to oil; cook, stirring constantly, until rice turns opaque.
 * 7) Add drained artichoke hearts to rice, then all remaining ingredients.
 * 8) Stir to mix, then bring to a boil.
 * 9) Reduce heat to low and cover.
 * 10) Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.