Meanwhile, dice all the vegetables finely for the sofrito and sauté them in the same skillet, adding salt, pepper, and thyme.

When the vegetables start to brown, add a splash of white wine. Once it reduces, lower the heat.

Add a pinch of tomato sauce or crushed tomatoes and cook for a few minutes, then return the reserved chicken to the skillet.

In a separate saucepan, bring water to a boil and add one or two bouillon cubes. If you have boxed broth, you can skip this step.

Add the noodles to the sofrito and stir, toasting them lightly.

Gradually add the broth and increase the heat. Add the artichokes and let everything cook over medium heat.

Once the noodles have absorbed the broth, check if they are cooked and seasoned to your liking. If needed, add more broth and cook until you reach the desired flavor and texture.

Let the fideuá rest for a few minutes, then serve. It's very important to serve with good homemade aioli.