1. Preheat oven to 425° F. Wash artichokes under cold water. Fill a large bowl with cold water. Add the juice from 1 lemon. Keep the squeezed lemon halves for breaking down the artichokes. Cut off 1/2 inch from stem. Rub with a lemon half. Pull off some of the bottom petals, and discard them. Using a sharp knife, cut off the top 1/4 of artichoke. Rub the edges with lemon. Using kitchen scissors, snip the top pointy end from each remaining petal. Rub with lemon. Using a vegetable peeler, peel the outer layer of the stem. Place the artichoke top-side down. Cut in half from stem to top. Place half in lemon water. For the other half, use a spoon to scoop out the fibrous middle of artichoke. Place artichoke half in lemon water. Scoop out the middle of remaining half. Repeat process with other artichokes.
2. After trimming all artichokes, remove halves from lemon water. Rinse, and pat dry. Place in a baking dish cut-side up. Drizzle 3 tablespoons of olive oil over artichokes. Add salt and pepper. Pour wine into bottom of dish. Bake for 1 hour. Remove after 30 minutes. Turn over the artichokes. Drizzle with remaining oil. Cover with foil, and cook for remaining 30 minutes.
3. Garnish artichokes with chopped parsley, crushed red pepper and lemon slices. In a bowl, combine the mayonnaise, zest from remaining lemon, 2 tablespoons of lemon juice and remaining ingredients. Serve the artichokes. The meat inside the outer petals, all of the heart and part of the stem are edible. Dip a petal in lemon mayonnaise, and pull it through your teeth to extract the meat. Discard remainder of petal.

Per Serving: Calories: 330, Fat: 31 g (5 g Saturated Fat), Cholesterol: 10 mg, Sodium: 550 mg, Carbohydrates: 10 g, Fiber: 5 g, Protein: 3 g.