Adjust the oven rack to the middle position and heat the oven to 450 degrees. Toss the artichokes, bell peppers, and whole garlic cloves with oil, salt, and pepper on a rimmed baking sheet. Roast until the vegetables are tender and browned in spots, about 15 minutes.

Transfer the roasted whole garlic cloves to a small bowl and mash into a paste. Whisk in the olives, parsley, lemon juice, and two tablespoons of oil, then set aside.

Heat the remaining four tablespoons of oil in a large Dutch oven over medium heat. Add the onion and fennel and cook, stirring occasionally, until the vegetables are softened and beginning to brown, about 8 to 10 minutes.

Stir in the minced garlic and smoked paprika and cook until fragrant, about 30 seconds. Add the tomatoes and cook until the mixture darkens and the liquid has evaporated, about 2 minutes.

Stir in the rice and cook, stirring frequently, until the edges of the grains are translucent, about 2 minutes. Add the broth, wine, and saffron; increase the heat to medium-high and bring to a simmer.

Cover the pot and transfer it to the oven. Bake until all the liquid is absorbed and the rice is tender, about 15 to 20 minutes.

Remove the pot from the oven and stir in the peas and the roasted artichoke and pepper mixture. To develop a traditional soccarat (a crusty bottom layer), return the pot to the stovetop over medium-high heat for 3 to 5 minutes, rotating the pot every minute, until you hear the rice crackling and smelling slightly nutty.

Drizzle the reserved lemon-olive dressing over the top and serve hot.