Greek Lamb Braised with Vegetables

1/4 cup Aegean Extra Virgin Olive Oil 
2 1/2 pounds lean boneless lamb, cut into 1 1/2 inch cubes    
1 cup chicken broth    
1/2 cup dry white wine    
2 medium carrots, diagonally cut into 1 inch pieces    
2 ribs celery, diagonally cut into 1 inch pieces    
1/2 medium bulb fennel, cut into 1/4 inch thick slices lengthwise through stem    
1 (14 ounce) can Castella Artichoke Hearts, drained and cut into quarters lengthwise    
3 green onions, trimmed and cut into 1 1/2 inch pieces
Salt and Castella Ground Black Pepper    
8 ounces uncooked "Misko" or "Helios" orzo pasta    
Castella Parsley