1. Combine broth, butter, saffron and contents of seasoning packets, reserving rice, in large saucepan. Bring to a boil.
2. Add shrimp; cook over medium-high heat 2 minutes or until shrimp turn pink. Remove shrimp with slotted spoon and set aside.
3. Add tomatoes and reserved rice. Bring to a boil. Cover; reduce heat and simmer 15 minutes.
4. Stir in peas; cover and cook 5 minutes. Add artichoke hearts and shrimp; cover and cook 5 minutes or until hot and rice is tender. Let stand 3 minutes before serving.
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