In a Dutch oven, stir the chicken stock and white wine to combine; set aside.
In a small saucepan, combine the butter, oil and garlic.
Cook over medium heat until the butter is melted and the garlic is fragrant; remove from the heat and let steep for 5 minutes.
Meanwhile, in a medium-sized bowl, stir the breadcrumbs, pecorino and parsley to combine.
Add the butter mixture to the breadcrumbs and stir to combine; set aside.
Fill a large bowl with cold water and squeeze the juice of the lemon into the bowl; place the squeezed lemon halves into the bowl.
To prepare the artichokes, cut the stalk down to the base of the artichoke so it sits flat.
Tear off any small outer leaves and discard.
Using a serrated knife, cut 1” off the top of the artichokes.
Using a pair of kitchen shears, cut the tips off the remaining outer leaves. Be careful; they can be sharp!
Place the prepared artichokes into the acidulated water while you work on the next; let sit in the water for 10 minutes.
Working one at a time, remove the artichokes from the water and shake off any excess liquid.
Using your thumbs, loosen the leaves and gently open the artichoke.
Starting from the center, spoon the breadcrumb mixture in between the leaves of the artichoke, filling them generously.
Place the stuffed artichokes into the Dutch oven with the stock and wine.
Drizzle the tops of the artichokes with more oil.
Place the Dutch oven over medium-high heat, bring the liquid to a boil, then reduce the heat to a simmer and cover.
Steam until the outer leaves are tender, about one hour.
Drizzle the reduced cooking liquid over the artichokes and serve.