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Steep the bay leaf, paprika, cayenne pepper, and saffron threads in the vegetable broth.
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In a large work over medium-high heat, warm the olive oil, and sauté the onion, garlic, bell pepper, zucchini, and mushrooms with 1/4 teaspoon of the salt for 5 to 7 minutes until the onions are soft and translucent, and the mushrooms have given up most of their liquid.
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Add the broth mixture, rice, artichokes, and 2 teaspoons of salt, increase the heat to high, and bring the mixture to a boil. Lower the heat to a medium simmer, cover the wok, and cook for about 10 minutes until the liquid has been absorbed and the rice is cooked through.
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Remove the wok from heat, discard bay leaf, and stir in the edamame, tomatoes, and parsley. Stir through the lemon juice, and remaining 3/4 teaspoon of salt. Season with salt to taste, and serve with lemon wedges.