Stuffed artichokes "in teglia"

Artichokes are delicious both raw or cooked in different ways.
A simpler version of this recipe is on my book Cucina mediterranea. La Storia nel piatto

Ingredients: Artichokes (Roman or Sardinian), Lemon, a bunch of Parsley, a small Shallot, a bread crumps, few tablespoons of grated Parmesan, Olive Oil, white Wine and water, Salt and Pepper.

Clean very well the artichokes by removing the tough leaves, starting with the outermost first and grasping a leaf by the top and pulling it downward.
Trim the ends of the leaves and using a pair of kitchen scissors, cut off also the sharp points from the leaves.
 Cut the each piece in half lengthwise. Remove the purple leaves and the hairy portion covering the choke. As you clean them, rub the artichokes with lemon and place them in some water with lemon juice to keep them from discoloring.  Put aside the small purple leaves for the filling.

Finely chop parsley together with the purple leaflets, taken during cleaning and scallions. Stir this mixture in a bowl with the bread crumbs, grated cheese, salt and pepper, some lemon zest and enough oil to make a oily paste that you’ll distribute between artichokes leaves and in the cavity of each artichoke.
Take a baking pan, grease it and place in it artichokes cut side up.
Make a single layer, placing artichokes one near another.
Put into the pan some oil and water mixed with dry white wine. Cover the pan with a lid and place it in the oven at 180°C.
Halfway through cooking take off the lid from the pan and finish cooking.
They are ready when water is evaporated and artichokes are soft inside and crispy ouside. It will take about an hour. They are excellent hot but very good even at room temperature.
If you like, you can add a clove of minced garlic in the filling.
Prepare these artichokes in quantity, because they are really good and will finish soon.  

Note
Sometimes, I proceed by cooking first on the stove over very gentle heat and finishing the cooking inside the oven.