Start by cleaning & preparing the artichokes. Cut the stems off so the artichokes can sit flat. You can also remove the bottom outer leaves as they can be extremely tough. Set the stems aside.
Next, cut the tips off. This is especially important if you have the type of artichokes with thorny ends. Discard all trimmings. Gently pull back or spread out out all the leaves (it's like opening up a flower). This allows more stuffing to fit in.
Thirdly, remove the central 'choke' from the artichokes. If this is too difficult (artichokes can be tough when raw), cut the chokes out after steaming.
Cut the lemon in half & rub it over all the cut surfaces. This prevents discolouration. Repeat with remaining artichokes and lemon.
Par-cook the artichokes. You can do this in a steamer or in a large pot of water on the stove. Make sure they are sitting right-side-up. If using a steamer, add 1/2 tsp salt & a squeeze of lemon juice to the water and steam for 20 minutes. If using a pot/saucepan, bring 1" water to the boil, add the same salt & lemon, then cover and simmer for 20 minutes.
Preheat the oven to 200C (400F).
Make the stuffing mixture. In a large mixing bowl, blend the breadcrumbs, cheese, garlic, oil, pepper and parsley.
Once the artichokes are par-cooked, remove them from the pot or steamer and leave them to drain on paper towels for a few minutes.
Place the artichokes in a baking dish, stem side down, and push the breadcrumbs in between the leaves with a teaspoon or your fingers. (I like to fit as much stuffing in as I can).
Next, pour the water and white wine in the base of the baking dish.
Season the artichokes on top with salt and (optionally) add an extra drizzle of olive oil to each one. Cover the baking dish with foil.
Bake for 45 minutes then remove the foil. Bake uncovered a further 10 minutes. Check for readiness- they are done when you can easily pull off one leaf at a time without resistance.
Remove the baking dish from the oven and serve.