41.   Add rice and stir to coat with oil, cooking over medium heat for a few minutes.

42.   Add small portions of the bean puree, stirring constantly while cooking over medium heat.

43.   Add the artichokes and garlic, and cook over medium heat until the artichokes begin to color.

44.   Add the butter and continue cooking over high heat until the butter is melted.

45.   Add the garlic and onion and cook over medium heat for a minute or two, just to soften.

46.   Add the oregano and hot red-pepper flakes, and cook over medium heat until most of the liquid has evaporated.

47.   Add the zucchini and peppers to the onion and continue cooking over medium heat until vegetables soften.

48.   Add wine and cook over high heat until wine is reduced completely and pan is almost dry.

49.   Add caramelized sugar and cook over medium heat, stirring, until mixture thickens.

50.   Add chicken stock-oyster sauce mixture and cook over high heat until sauce is piping hot.