Heat the broth in a saucepan until it is hot but not boiling. Take off heat, add saffron, then stir once and let sit for 15 minutes.

Sauté the onions, bell peppers, and garlic in olive oil until the onions are soft and translucent. Remove from heat and set aside.

Put the saffron broth into a large sauce pot, bring to a boil, and stir in paprika, basil, and oregano. Add the rice and stir once more. Simmer for 5 minutes.

Pour the rice/broth mixture into a large glass baking dish with a cover, and add the onion-pepper mixture, tomatoes, salt and pepper, capers, and artichoke hearts. Mix well, then sprinkle the peas over the top of the mixture. Place ²/₃ cup of reserved artichoke liquid and 1 ¹/₃ cups white wine into a small saucepan and bring to a gentle simmer. Pour this liquid over rice mixture, cover the baking dish and place in an unheated oven.

Set the oven to 480° and cook for approximately 40 minutes, until the liquid is absorbed and the rice is tender. Check periodically and add liquid (water or wine) if necessary.

Remove dish from oven and garnish with parsley, slivered almonds and asparagus if desired.

This dish is good the next day heated at 350° in the oven.