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1
Trim off the stems from the artichokes flush with the bottom, and then pull away their outer leaves down to the inner yellow ones.
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2
Cut off the top of each artichoke down to the yellow part.
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3
Cut each artichoke in half lengthwise.
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4
In a large saute pan, heat the 3 tablespoons oil over medium heat.
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5
Add the artichokes and garlic and saute, turning the artichokes often, until they are almost tender but still a little crunchy, about 5 minutes.
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6
Transfer to a plate and set aside in a warm place.
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7
Add the shrimp, increase the heat to medium-high, and saute until just turning pink and curling up, about 5 minutes.
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8
(Add more oil if necessary to keep them from burning.)
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9
Transfer to the plate with the artichokes.
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10
Add the sausage and saute, stirring from time to time to break it into large clumps, until firm, about 5 minutes.
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11
Add the rice, stir to mix, and saute until it is opaque, 2 to 3 minutes.
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12
Stir in the 6 cups water and the salt and bring to a boil.
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13
Decrease the heat to maintain a brisk simmer and cook, stirring often, until the rice is al dente and the liquid is mostly absorbed, about 20 minutes.
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14
(Add more water if the dish starts to dry out before the rice is cooked.)
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15
Stir in the saffron, then the artichokes and shrimp.
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16
Cover the pan loosely with a kitchen cloth and let stand for 10 minutes for the rice to steam dry.
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17
Serve hot.
