Bring water to a boil. In a small bowl place heated water and saffron threads. Allow the saffron threads to steep for at least 10 minutes. Set aside.

Meanwhile, in a large paella pan or heavy skillet over medium heat, add the olive oil and onion. Allow the onion to cook for 3-4 minutes. Then add the garlic and paprkia and cook for another minute

Next add the paella rice and stir to coat with the oil. Add the white wine and stir. Allow the rice and wine to cook for several minutes

Next add the saffron water, chicken stock, and salt. Reduce heat and cover on medium low for about 15 minutes.

Once rice is tender, remove lid and add the red peppers and artichokes. Stir gently and continue to cook for another five minutes.

Add in the peas, chopped parsley and the juice and zest of 2 lemons. Stir.

Serve and garnish with additional lemon wedges and parsley.