Squeeze the juice from the lemon halves into a bowl of cold water and then add the lemon halves back into the bowl.
Then, working 1 at a time, using a paring knife, cut off the stem end of each artichocke.
Separate the leaves slightly with your fingers and pull out the purple and yellow leaves from the center...exposing the fuzzy choke.
Use a sharp knife to pull out the inards, or the choke.
In a bowl, sitr together the bread crumbs, cheese, garlic, oregano, thyme, anchovies, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper.
Add 4 tablesppons of the olive oil. Mix well.
Remove the artichokes from the lemon water, reserving the water.
Spoon the stuffing into the center of the artichokes, dividing it evenly.
Place the stuffed artichokes upright in a Dutch oven, or large skillet, with a thightly fitted lid.
Pour the wine around the artichokes and add enough of the lemon water to reach a depth of about 1 inch.
Add the lemon halves to the pot.Drizzle the tops of the artichokes with the remaining 2 tablespoons of oil.
Cover and bring to a boil over medium high heat.
Reduce heat to medium low and cook until artichokes are tender, about 40 minutes.
Use a slotted sppon to transfer the artichokes to a platter.
Serve warm, or at room temperature.