Spring vegetarian paella Ingredients10 artichoke hearts (fresh or bottled)Juice of 1 lemon30ml (2 tbsp) olive oil2 red onions, finely chopped4 garlic cloves, peeled and sliced1 green pepper, cored, seeded and cubed1 red pepper, cored, seeded and cubed800g large tomatoes, peeled and chopped500g long-grain rice30ml (2 tbsp) sherry vinegar15ml (1 tbsp) smoked paprika5ml (1 tsp) saffron threads, soaked in 100ml hot vegetable stock1 litre hot vegetable stock250g frozen peasChopped fresh herbs (eg coriander, parsley, basil, thyme leaves, chives)MethodIf using fresh artichoke hearts, place in a pan with about 5cm water. Squeeze lemon juice over, bring to the boil and cook for 15-20 minutes or until softened. Remove, drain and cut in half. Scoop out the spindly chokes in the centre and discard. Set aside while you prepare the paella. If using bottled artichoke hearts, simply drain and set aside.Heat the oil in a wok, skottel or paella pan and fry the onions till soft. Add the garlic and peppers and cook until peppers are just tender. Add tomatoes and cook for 10-15 minutes. Add the rice, vinegar, paprika and saffron plus the stock in which it has soaked. Stir well. Pour in enough extra stock to cover the mixture and simmer uncovered, stirring occasionally, for 20-25 minutes until rice is cooked.Add the peas and artichoke hearts and cook until peas are done. Stir through the fresh herbs and serve warm, topped with cheese shavings if desired. Serves 10..