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1
Squeeze the juice of 1 lemon half into a bowl of cold water and drop the half into the bowl.
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2
Working with 1 artichoke at a time, snap off the tough outer leaves.
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3
Using a sharp knife, cut off the top half of the artichoke and peel the base and stem.
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4
Cut off the stem and drop it into the bowl.
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5
Using a melon baller or a spoon, scoop out the furry choke.
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6
Rub the artichoke bottom all over with the other lemon half, then quarter the artichoke and drop the artichoke into the lemon water.
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7
Repeat with the remaining artichokes.
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8
Drain the artichokes and pat them dry.
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9
Heat 2 tablespoons of the olive oil in a large saucepan.
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10
Add the artichokes, garlic, leeks, celery and fennel and cook over moderate heat for 2 minutes, stirring occasionally.
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11
Add the water and a pinch of salt and bring to a boil.
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12
Cover the saucepan and simmer for 15 minutes.
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13
Add the green beans and simmer until all of the vegetables are tender, about 10 minutes longer.
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14
Drain the vegetables and reserve their cooking liquid.
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15
Return the cooking liquid to the saucepan and boil over high heat until it is reduced to 2 cups, about 10 minutes.
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16
Remove from the heat.
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17
Season the lamb with salt and pepper and dust with the pimenton.
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18
In a large, deep skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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19
Add the lamb and cook over moderate heat until lightly browned, about 3 minutes per side.
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20
Transfer to a plate.
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21
Add the flour to the skillet and cook over low heat, stirring, for 1 minute.
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22
Gradually whisk in the wine and reduced vegetable cooking liquid and simmer for 5 minutes, whisking frequently.
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23
Stir in the vegetables and lamb and simmer until heated through, 4 minutes; the lamb should still be pink in the center.
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24
Season with salt and pepper and serve.
