Cut the stems and the tops off the artichokes.

Using a scissor cut off the tips of the leaves and squeeze lemon all over to prevent browning.

Fill a large pot with 4 cups water and place artichokes cut side down in the pot.

Boil 12-14 minutes, until the meaty parts of the artichoke become tender.

Remove from water and set aside to cool.

When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon and discard.

Add breadcrumbs, grated cheese, olive oil, garlic and egg white and mix well.

Place artichokes in a baking dish and stuff the centers and leaves all around with the stuffing. Spray lightly with olive oil.

Fill the bottom of the baking dish with broth and wine and cover tight with aluminum foil.

Bake for 40 minutes at 350F (175C), removing the foil the last 10 minutes of baking until the crumbs become golden. Serve in two bowls with the broth in the bottom.