Instructions:
- Dissolve saffron in a little warm broth. Set aside.
- Heat olive oil in a large paella pan. Sauté onion and garlic until soft.
- Add bell peppers and green beans. Cook 5 minutes.
- Stir in smoked paprika and crushed tomatoes. Cook 3 minutes.
- Add rice and stir to coat. Pour in saffron broth and remaining warm broth.
- Arrange artichokes on top. Do not stir from this point.
- Cook over medium heat for 20 minutes until rice absorbs all liquid. Rest 5 minutes before serving with lemon wedges.
