Step 1

In a frying pan, heat one tablespoon of the vegetable oil over a medium heat. Add the onions and garlic and fry for 2-3 minutes, or until softened.

Step 2

Add the paella rice, ground turmeric and smoked paprika and stir well to coat the vegetables in the spices.

Step 3

Add the hot stock and chopped rosemary and bring the mixture to the boil, stirring well. Reduce the heat to a simmer and simmer the mixture, stirring occasionally, for 18-20 minutes, or until the paella rice has absorbed most of the liquid.

Step 4

Add the cherry tomatoes and peas and continue to simmer for a further 4-5 minutes, or until the rice is just tender.

Step 5

Remove the pan from the heat and drizzle over the olive oil, then stir until well combined. Stir in the chopped parsley.

Step 6

Meanwhile, heat a griddle pan over a medium heat. Rub the drained artichokes all over in the remaining three tablespoons of vegetable oil. When the pan is hot, add the oiled artichoke hearts and griddle for 1-2 minutes on each side, or until golden-brown griddle marks appear on both sides (NB: Do not stir the artichoke hearts as you griddle them).

Step 7

To serve, spoon the paella into the centre of four serving plates. Place some of the griddled artichokes on top of each serving.