Braised Spring Vegetables with Israeli Couscous

Name: Braised Spring Vegetables with Israeli Couscous
Ingredients: Juice of 1 lemon; 2 medium-sized artichokes (or one 8-ounce package frozen artichoke hearts)*; 5 Tablespoons extra-virgin olive oil, plus more for garnish; 2 large shallots, peeled, quartered, and sliced finely; 1 1/2 Cup dry white wine; 1 Teaspoon saffron threads, gently pounded in a mortar to a coarse powder; 2 cloves garlic, peeled and chopped finely plus 1 whole clove, peeled; 2 1/2 Cups water; 2 Cups Israeli couscous; 1 Teaspoon sea salt; 2 medium-sized, young carrots, peeled and cut into 1/8-by-1-inch sticks; 4 Ounces shelled fresh or frozen peas; 8 Ounces asparagus, trimmed and cut on a bias into 1-inch pieces; Freshly ground black pepper, to taste; 2 Ounces pea shoots, chopped into 2-inch pieces (or baby arugula); Crumbled goat-milk feta or fresh goat cheese, for garnish