Quarter the Onion (1).
Place whole Green Tomato (3) and onion quarters on a baking sheet lined with aluminum foil. Roast under broiler, flipping the vegetables halfway through, until they are charred on both sides. Allow to cool for a few minutes before handling.
In a food processor, blend roasted tomatoes and onions together until puréed.
Cube the Pork Tenderloin (2 pound).
Heat Extra-Virgin Olive Oil (to taste) in large Dutch oven over medium high heat and brown pork cubes in batches. Remove and drain on paper towels and repeat until all meat is browned.
Slice the Garlic (4 clove).
Add garlic to the pan juices and cook for about 30 seconds.
Deglaze the pan with Dry White Wine (1 cup) and cook for about 2 minutes.
Return pork to the pan, season with Fresh Rosemary (1 sprig), Fresh Thyme (1 sprig), and Dried Sage (1 tablespoon), then cover with the puréed vegetables and Vegetable Broth (1 liter).
Bring to a boil and then reduce heat to low. Simmer over low heat for 2 hours, or until pork is tender. When done, pork should break apart easily with the side of a fork.
For steamed artichokes, cut off stem at base of Artichoke (4) and cut off the top one inch.
Place artichokes in a steamer basket or pot with about 1 inch of water in the bottom. Bring to a boil, reduce heat to a simmer and cover tightly with a lid to steam for about 20 – 25 minutes until the leaves pull easily from the artichoke.
Allow to cool. Remove the tough outer leaves until you reach the tender, pale leaves inside. Scoop out the hairy fibers of the chokes, if necessary.
Roughly chop artichoke hearts.
Add them to the simmering pork during the last 15 minutes of cooking.
Preheat oven to 400 degrees F (204 degrees C).
For roasted artichokes, trim the Artichoke (4) down to the edible inner leaves.
Toss the artichokes in olive oil, place them in a single layer on a baking sheet lined with foil and roast in preheated oven until hearts are tender and leaves are crispy, about 20-25 minutes.
Remove pork and artichokes with a slotted spoon, or pour through a metal strainer, reserving cooking liquid. Place pork and artichokes into a separate smaller pot to keep warm over low heat. Measure the amount of liquid remaining in the pot with a large glass measuring cup. For every 3 cups of liquid, you will need 1 cup of rice.
Return liquid to large pot and bring to a boil. Add Bomba Rice (2 cup) and stir, then cover with lid. Reduce heat and simmer for about 10 minutes, checking the consistency often. When rice is almost finished but still has a little crunch, stir in the reserved pork and artichokes.
Continue to cook for a few minutes until the rice has reached the right consistency, creamy but still with a firm bite to the grains.
Spoon into bowls, top with roasted artichokes and serve immediately.