INGREDIENTS
14 ozs
artichoke hearts
4 servings
fresh parsley
2 sprigs
fresh thyme
5 cloves
garlic
4 servings
lemon wedges
3 tbsp
olive oil
1 medium
onion
3/4 cup
peas
4 servings
pepper
1
red bell pepper
1 1/2 cups
rice
1 tsp
saffron threads
1 tsp
sea salt
1 tsp
smoked paprika
1/2 tsp
sweet paprika
1 large
tomato
4 cups
vegetable broth