Heat olive oil in a large, deep skillet or Dutch oven over medium heat. Add the diced onion and sauté for 5 minutes until softened and translucent.

Add the minced garlic and cook for another minute until fragrant, stirring constantly to prevent burning.

Add the rice to the pan and stir to coat with the oil, toasting lightly for 2 minutes.

Pour in the vegetable stock and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.

Add the quartered artichoke hearts and peas to the rice, gently folding them in. Cover and cook for another 5 minutes until the rice is tender and vegetables are heated through.

Remove the pan from heat. In a medium bowl, whisk the eggs until frothy, then slowly whisk in the fresh lemon juice.

Gradually ladle about 120ml of the hot cooking liquid from the rice into the egg-lemon mixture, whisking constantly to temper the eggs and prevent curdling.

Slowly pour the tempered egg-lemon mixture back into the rice, stirring gently and continuously to create a creamy sauce. The residual heat will thicken the sauce.

Season with salt and pepper, then fold in the fresh dill and mint.

Serve immediately in warmed bowls, garnished with lemon zest and extra fresh herbs.