1 x 400g/14oz Jar Artichoke Hearts, 

drained and quartered (reserve the liquid)

350g/12oz Brown Rice

1 teaspoon salt

A generous pinch of saffron

Black Pepper

Fresh Vegetable Stock or water (see method for amount)

1 tbsp Olive Oil

1 Onion, finely chopped

100g/4oz Celery, chopped

2 Garlic Cloves, crushed

2 teasp Freshly chopped Thyme

1 Red Capsicum (sweet Pepper), Chopped

1 Yellow Capsicum (Sweet Pepper) chopped

450g/16oz Asparagus, cut into 5cm/2 inch pieces

200g/7oz Fresh Tomatoes, chopped

100g/4oz Frozen Peas

100g/4oz Sweetcorn Kernals

Salt and Black Pepper

1. Place the artichoke liquid, salt and saffron with the rice in a medium saucepan. Add sufficient water or stock to cover the rice with 2.5cm/1 inch of liquid and stir well.

2. Bring to the boil, reduce the heat, cover and simmer for 45-50 minutes until the rice is tender and adding more stock/water if necessary.

3. Heat the oil in a large saucepan, add the onion, celery and garlic and sauté until soft.

4. Add thyme, capsicum, and asparagus and stir to coat. Cover and sauté over a medium heat, stirring frequently, for 5 minutes adding a little water to prevent from sticking.

5. Add the peas, tomatoes, artichoke hearts and sweetcorn, stir well and simmer for 5-10 minutes until the vegetables are tender.

6. Adjust the seasoning then drizzle the vegetables with a little extra olive oil.

7. To serve - pile the rice onto warmed plates and spoon the vegetable mixture on the top. Serve immediately.