Preheat the oven to 400°F.

Fill a large bowl with water and squeeze the juice of the lemon into it. Place the artichokes in the lemon water to prevent browning.

Trim the stems from the artichokes so they sit flat. Cut off the top third of each artichoke and snip the sharp tips from the remaining leaves.

Spread the leaves of the artichokes apart and remove the fuzzy choke from the center with a spoon.

In a bowl, combine breadcrumbs, Parmesan cheese, minced garlic, olive oil, and chopped parsley to create the stuffing.

Remove the artichokes from the water, drain, and pat dry. Stuff the breadcrumb mixture between the leaves of each artichoke.

Place the stuffed artichokes in a baking dish, pour water and white wine into the base of the dish, and season with salt.

Drizzle olive oil over the artichokes and cover the dish with foil.

Bake covered for 30 minutes, then uncover and bake for an additional 30 minutes or until the leaves can be easily pulled off.

Serve the artichokes warm with additional olive oil or melted butter for dipping.