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1
Preheat the oven to 400 degrees F. Bring a large pot of generously salted water to a boil and drop in the celery.
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2
Boil until partially cooked, about 3 minutes.
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3
Drain, pat dry and lay side by side, cut side up, in a baking dish.
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4
Heat 1 tablespoon of the olive oil in medium skillet over medium heat and add the onion and 1/2 teaspoon salt.
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5
Cook, stirring, until the onion softens, about 5 minutes, and add the garlic.
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6
Stir together for a minute, until fragrant, and add the stock, lemon juice, and the wine.
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7
Bring to a boil on top of the stove and pour over the celery.
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8
Season the celery with salt and pepper and lay the lemon slices on top.
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9
Cover tightly and place in the oven.
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10
Braise for 40 minutes, or until the celery is thoroughly tender but still holds its shape.
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11
Remove from the heat and allow the celery to cool in the liquid.
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12
Using tongs, remove the celery from the pot and cut the halved bunches lengthwise in half again.
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13
Transfer to a platter or a wide serving dish.
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14
Pour the liquid into a saucepan and bring to a boil.
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15
Reduce by about half.
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16
Pour over the celery.
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17
Drizzle on the remaining tablespoon of olive oil, grind on some pepper, sprinkle on the parsley and serve, or chill and serve cold or at room temperature.
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18
Spoon liquid from the platter over each portion.
