Grab 2 cups of tightly packed bagged spinach and roughly chop it, finely mince 4 cloves garlic, finely grate 1 tomato and cut 2 fresh artichokes into 4 quarters each, to prepare the artichokes remove the outer leaves until you reach the pale yellow colored ones, then cut off 1-inch from the top and rub the artichoke with lemon to prevent it from turning black, peel the stem and cut each artichoke into 4 quarters, remove the fibrous inside of the artichokes with a spoon and once again rub with lemon all over

Heat a paella pan or any type of large frying pan with a medium-high heat, add a 1/4 cup of extra virgin olive oil and the minced garlic, mix the garlic with the oil for about 30 seconds, then add the chopped spinach and continue to mix until the spinach welts, then add the grated tomato, 1/2 cup of cooked broad beans, 1/2 cup of cooked lima beans, 1 tsp of sweet smoked paprika and season with sea salt & freshly cracked black pepper, mix together until well combined

Next add in 4 cups of vegetable broth, pinch in 1/2 tsp of saffron threads and lightly season with sea salt, give it a gently mix, once it comes to a boil add the artichokes and let them boil for 5 minutes, then add 1 cup of round rice and mix together so everything is well combined

About 9 minutes after adding the rice into the pan and the broth is incorporating into the rice, lower the fire to a low-medium heat and simmer for 4 minutes, after simmering the rice and there´s still a little broth left, remove the pan from the heat and cover with a dish cloth, after 4 minutes remove the dish cloth and serve at once, enjoy!