Vegetable Paella

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5 ounces frozen chopped spinach, thawed and drained

1 pound long grain rice

1 3/4 pints vegetable stock

1 green pepper, deseeded and chopped

1 medium tomato, sliced into wedges

1 medium onion, chopped

1 medium carrot, chopped

1 to 2 cloves garlic, crushed

1 tablespoon flat leaf parsley, chopped

1/2 teaspoon saffron threads

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

13 3/4 ounces artichoke hearts, quartered, rinsed and well drained

4 ounces frozen peas

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