Vegetable Paella II

Ingredients

 * 1) 4 Artichokes
 * 2) 1 Lemon; juiced
 * 3) 1 large Red onion; peeled; cut into 1-inch chunks
 * 4) 1 small Red bell pepper; seeded; cut into 1-inch chunks
 * 5) 1 large Carrot; cut into 1/2-inch slices
 * 6) 1 cup Peas (fresh or frozen)
 * 7) 1/4 cup Olive oil
 * 8) 2 cups Long grain rice
 * 9) 4 cups Water
 * 10) 2 tsp Salt
 * 11) 1/4 tsp Black pepper
 * 12) 3 Bay leaves
 * 13) 3 Dried whole hot chilies
 * 14) 8 Saffron threads -OR- 2 pinches Powdered saffron

Directions
Snap off and discard tough outer leaves from base of artichokes and trim stems. Cut off and discard top two-thirds of each artichoke; quarter heart and remove fuzzy choke inside. As each artichoke heart is prepared, immediately place quarters into a bowl of water with juice from lemon to prevent hearts from discoloring. Set aside until ready to add to rice.

Heat olive oil over medium fire in a large heavy pot or Dutch oven. Add rice to oil; cook, stirring constantly, until rice turns opaque. Add drained artichoke hearts to rice, then all remaining ingredients. Stir to mix, then bring to a boil. Reduce heat to low and cover. Let cook without stirring or uncovering for 20-25 minutes, until water is absorbed completely.