Prepare a ice lemon water bath for the cut artichokes so they don't brown (medium bowl of ice water with juices of a half of a lemon inside. Reserve the other half of lemon to serve with the paella). Use a serrated knife (bread knife) to cut off about an inch of the top of the artichoke and about an inch from the stem. Break off the hard leaves from the artichoke at their natural breaking point. Use a parting knife to trim the tough skin off the stem and around the base of the artichoke (where there's still some green from the leaves). Slice the artichoke in half and use a grapefruit spoon or pairing knife to remove the choke (the fuzzy center that you don't eat). Then slice each half into half again so the artichoke is in quarters. You may want to divide it one more time if you're using large artichokes for this. Place sliced artichokes in the lemon water.

Soak saffron threads in 1/3 cup of boiling hot water, covered. Let sit as you cut and prep the veggies.

Heat olive oil in a large skillet or paella pan. Add onion and bell pepper and sauté for 5 minutes. I like to keep a few of the bell pepper slices in strips (to garnish the dish at the end). Add in artichoke quarters and garlic and cook another 5 minutes, stirring occasionally.

Reduce heat to low and add in rice. Coat with the oil (adding just a little more if necessary). Add paprika, salt and tomatoes and stir to coat everything with the seasonings.

Add in saffron with its water then add in the broth. Turn the stove back to high heat and bring to a low boil. Turn to a simmer and cover. Cook this for 15 minutes.

Stir in peas and olives and cook until rice is tender, 5-10 minutes, adding more broth if needed (1/2 cup or so).

Serve hot with lemon wedges.