Step 1

Preheat the oven to 200°C/180°C fan/400°F/Gas Place the rice in a mixing bowl, cover with cold water, then agitate the grains with your hand. Pour off the cloudy water and repeat the process twice more, or until the water is no longer cloudy. Leave the rice to soak in cold water.

Step 2

Heat the oil over a medium-high heat in a large ovenproof sauté pan or shallow casserole. Fry the onions with 1/2 teaspoon salt for 5 minutes until starting to soften. Add the garlic and red pepper and fry, stirring regularly, for another 5–7 minutes until golden.

Step 3

Add the tomato purée and paprika and fry, stirring, for 2 minutes. Drain the rice and add to the pan along with the chickpeas, another 1/2 teaspoon salt and the lemon juice, stirring everything together over the heat. Pour in the stock and bring everything to a brisk simmer. Cook for 2 minutes, then arrange the artichokes over the top. Transfer the pan to the oven and bake for 30–35 minutes until golden and crispy on top.

Step 4

Take the pan out of the oven and leave to stand for 10 minutes. Serve with lemon wedges, a green salad and (plant-based) garlic mayonnaise or aïoli.