Artichokes' delicate flavor is accentuated by robust, salty prosciutto. Bake them in a white-wine bath and they'll be tender and aromatic.
Preheat oven to 425 degrees. Pour wine and 1 cup water in bottom of a shallow 2-quart baking dish; season with salt and pepper. Set aside.
In the bowl of a food processor, combine bread, prosciutto, scallions, oil, and garlic; pulse until coarse crumbs form. Season stuffing with salt and pepper.
Gently spread outer leaves of artichokes to create room for stuffing. Fill cavity and spaces between outer leaves with breadcrumb mixture; place upright in prepared baking dish.
Cover dish tightly with aluminum foil. Bake until the base of an artichoke is easily pierced with the tip of a paring knife, 60 to 75 minutes. Serve with lemon wedges.
In step 2, substitute 1/2 cup finely grated Parmesan for the prosciutto, and 1 cup mixed fresh herbs (such as 1/2 cup parsley and 1/2 cup tarragon or mint leaves) for the scallions.