Preheat your oven to 400F.

Using a serrated knife, cut the top quarter off of the top of the artichoke and cut off the stem to create a level base. Snip the tips from each of the leaves, removing the sharp points. Loosen the bracts and using a sharp paring knife or kitchen scissors, cut out the innermost bracts to reveal the fibrous choke. With a spoon, scrape as much of the choke fibers out of the artichoke as you can.

Brush the prepared artichokes with a little lemon juice to keep them from turning grey while you prepare the filling.

In a small bowl, mix all filling ingredients and 2 teaspoon lemon zest until evenly moistened. Spoon the mixture into the center of the prepared artichokes. Loosen the bracts and spoon a little filling between the bracts as well.

Place the stuffed artichokes in an oven-proof baking dish. Pour the water, wine, and 2 tablespoon lemon juice into the dish and cover it tightly with aluminum foil.

Bake the artichokes for 1 hour. After one hour, remove the aluminum foil and turn your oven to broil. Broil the artichokes for 3-5 minutes, until the tops are golden.

Remove the artichokes from the oven and let stand for 5-10 minutes before serving.