Trim the stems, leaving about 1 inch. Peel the stems with a paring knife. Remove the tough outer leaves until you get to the pale green/yellow tender ones.

Slice off the tough top third of the artichokes.

Gently open the center and remove the tough choke using a spoon( if present)

Use the sliced lemon and rub each artichoke.

Place the cleaned artichokes in the lemon water to prevent browning while making the filling.

MAKE THE FILLING: Mix together the breadcrumbs, garlic, parmesan cheese, parsley and 1-2 Tablespoons of olive oil. Mix until well combined.

Remove the artichokes from the water, pat dry . Place 2 Tablespoons of the filling into the center of each artichoke.

Place the olive oil in a large pot large add the garlic and cook for 1 -2 minutes to infuse the oil. Don’t allow the garlic to brown. Then add the wine and chicken stock. Place the artichokes in the pot stem up and filling side down. (they should fit snugly) and the liquid should come about 1/3 of the way up. If the stems are too tall to allow for the pot to be covered just cut the stems shorter and put them in the pot.

Cover and simmer over low heat for 30-40 minutes or until tender. Serve warm or at room temperature with some of the braising liquid served on top.