Drain beans and pour into a large casserole dish along with chicken stock and water. Bring to a boil over high heat then reduce heat to medium-low, cover, and simmer for 1 hour, skimming any foam that forms. Remove boar from the refrigerator and allow to rest at room temperature during this time.
Heat 1/4 cup olive oil in a large frypan over high heat until it begins to smoke. Add boar pieces and sear until browned on all sides. Remove seared boar and place into the casserole dish on top of the gently simmering beans.
Heat the frypan until smoking once again then stir in mushrooms and cook for 2 minutes to soften. Add 1/4 cup garlic and continue cooking until the garlic has turned golden brown. Sprinkle with chopped rosemary and cook for 30 seconds more before adding the mushrooms to the boar and beans.
Cover and continue simmering the boar and beans until both are tender, adding additional water if needed, about 1 1/2 hours. Once ready, season lightly to taste with sea salt and freshly ground pepper.
When the beans are nearly ready, place the artichoke hearts into a large frypan with some water. Cover and steam over high heat until just tender, about 2 minutes; then add the sliced fennel and steam for 1 minute more. Drain in a colander and return frypan to the stove.
Reduce heat to medium-high and pour in 1/4 cup of olive oil and 2 tablespoons of minced garlic. Cook, stirring frequently until the garlic turns golden, then sprinkle with chilli flakes and add the drained vegetables. Stir and cook until the vegetables are tender and golden, about 2 minutes. Pour in white wine, cook until nearly evaporated, then season with lemon juice, salt and pepper.
To serve, mound vegetables into the centre of a large platter and place the pieces of boar on top. Spoon the beans around the vegetables, drizzle liberally with extra-virgin olive oil and sprinkle with cheese, parsley and strands of lemon zest.