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1
Preheat the oven to 375 degrees.
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2
Peel the stems of the artichokes to reveal their tender cores.
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3
Tear away the coarser petals, trim the softer petals, and remove the chokes.
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4
Immerse the artichokes in very cold water acidulated with the juice of 1 lemon for 1/2 hour.
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5
Drain the artichokes and slice them in half.
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6
Combine the garlic, sea salt, bread crumbs, 1 1/2 cups pecorino, the parsley, and the lemon zest.
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7
Rub the 2 tablespoons of oil over the surfaces of a large, shallow terra-cotta or enameled cast-iron casserole and position half the artichokes in it.
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8
Dust the artichokes generously with half the aromatic crumbs, laying the remaining artichokes on top and ending the process with a thick layer of the crumbs.
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9
Pour the 1/2 cup of oil over the casserole in thick threads.
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10
Combine the juice of 1 lemon and the wine and carefully pour it down the sides of the casserole, not disturbing the top layer.
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11
Roast the artichokes for 1/2 hour, spooning the juices over them every 10 minutes.
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12
Dust the casserole with the final 1/4 cup of pecorino and put it under a hot broiler, until the cheese turns golden and crisp.
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13
Carry the casserole to table then, serving the artichokes with oven-toasted bread and very cold white wine as a first course, as a main course, but never as an accompaniment, so good are they all alone.
