Trim artichokes. Cut the stem off, making a stable base. Cut an inch or so off the top, trimming the tough leaves with scissors.
Bring a large Dutch oven or pot, fitted with a steamer basket and 2-inches of water to a boil. Place artichokes on steamer basket; steam for 30 minutes.
Meanwhile, prepare stuffing. Melt butter and saute garlic and shallot, 2-3 minutes. Add lemon juice and white wine and simmer 4-5 minutes. Turn off heat and fold in breadcrumbs, parsley, parmesan and seasoning.
Preheat oven to 400 degrees.
When artichokes are cool enough to handle, use a spoon to remove the choke, the most center leaves and furriness. Fill with stuffing, into cavity and between leaves. Top with more grated parmesan cheese.
Bake in a foil covered dish for 30 minutes. Uncover and bake for an additional 15 minutes.