Method

1. Heat 2 tbsp of the oil in a large non-stick frying pan. Fry the aubergines until nicely colored on all sides then remove and set aside.
   

2. Add another tbsp of oil to the pan and lightly fry the onion for 2-3 mins or until softened.
   

3. Add the garlic and parsley stalks, cook for a few mins more, then stir in the spices and rice until everything is well coated. Heat for 2 mins.
   

4. Add half the stock and cook, uncovered, over a medium heat for 20 mins, stirring occasionally to prevent it from sticking.
   

5. Add the aubergine and artichokes into the mixture, pour over the rest of the stock and cook for 20 mins more or until the rice is cooked through.
   

6. Chop the parsley leaves, stir through with the lemon juice and season well.