Pan-fry the onion in a splash of olive oil over a medium heat for a few minutes until softened, then add the garlic and fry for a few more minutes.
Just before the garlic starts to brown, add the red pepper, arborio rice and turmeric, and season with salt and pepper.
Stir for 1 minute to coat the rice in the oil and turmeric, then add 100 ml of the boiling water and crumble in the stock cube. Stir continuously while the water simmers and gets absorbed by the rice, gradually adding more water (100 ml at a time – you will need about 400 ml in total), until the rice is tender and cooked – it should take about 15 minutes.
When the rice is cooked, stir in the frozen peas and cook for about 3 minutes, then stir in the pieces of artichoke. Remove from the heat, season to taste and serve.