7 tb Good olive oil

      3 md Green peppers, chopped

      3    Cloves garlic, peeled and

           -minced
      3    Tomatoes, peeled and chopped

      8    Young, tender artichokes,

           -chopped
      1 lb Rice

           Saffron
           Sweet (Spanish) paprika
      1    Qt. water

      1 lb Pork, diced

  Salt
  Heat the oil in a large skillet and fry the peppers lightly and
  quickly to avoid burning them. Set them aside. In the same oil, fry
  the rice. Continue cooking, without stirring, until the rice is half
  done, then reduce the heat and cook slowly until finished. This rice
  should be cooked, dry and have the grains separate (rather than stuck
  together).