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.
In a large pot, fill with 4 cups water and place artichokes upside down in pot.
Boil 12-14 minutes.
Remove from water and set aside to cool.
When artichokes have cooled, remove the center leaves and scoop out the choke with a teaspoon.
In a small sauté pan, heat oil and sauté garlic until golden (about 2 minutes).
Remove from heat.
Add breadcrumbs, grated cheese, 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 with aluminum foil.
Bake for 40 minutes at 350° removing the foil the last 10 minutes of baking.