In a large saucepan add the rest of the olive oil and cook the onion for 3 minutes, add garlic and cook for another 2 minutes.
Add the rice and spices to the saucepan, mix well and cook for 1 minute
Slowly add the broth and tomatoes and bring to boil at medium heat. Cook 2 minute
Reduce the heat to medium low and simmer for 15 minutes without stirring.
After 15 minutes of cooking add the bell pepper and green beans, mix gently and continue cooking for another 10 minutes, still without mixing.
After 25 minutes of cooking, the broth should have evaporated.
Remove from heat, add the artichokes, mix.
Garnish with green onions, fresh parsley, boiled eggs and grilled tomatoes if desired.
Usually, the paella is served in its baking dish directly on the table.