Autumn Lamb and Vegetable Stew

Ingredients

• 1 lemon, halved
• 4 medium artichokes
• 1/4 cup extra-virgin olive oil
• 4 garlic cloves, halved
• 2 leeks, white and tender green parts only, halved lengthwise and cut crosswise into 2-inch lengths
• 2 celery ribs, cut into 2-inch lengths
• 2 small fennel bulbs, quartered
• 1 quart water
• Salt
• 1/4 pound green beans, cut into 2-inch lengths
• 1 1/2 pounds boneless leg of lamb, cut into 1 1/2-inch pieces
• Freshly ground pepper
• 2 teaspoons sweet pimentón (see Note)
• 2 tablespoons all-purpose flour
• 1/2 cup dry white wine, preferably Rioja

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