Heat the oil in a deep frying pan or paella dish, add the onion and cook for 5 minutes until softened. Stir in the garlic and cook for 1 minute more. Add the rice and spices and stir around the pan until well coated. Pour over the wine and cook until bubbled away.
Add the cherry tomatoes followed by the vegetable stock. Cover and leave to simmer for 10 minutes. Cook the beans in a saucepan of boiling water for 2 minutes until starting to soften. Add to the paella along with the peppers and artichokes and cook for 5 minutes more until the rice is soft. Season to taste, scatter over the parsley and serve with lemon wedges.