Clean the artichokes down to the hearts and place them in a bowl of water with the juice of the two lemons.
In a bowl, combine the oregano, parsley, garlic, and 2 tbsp of the olive oil to make a paste. Stuff the artichokes with the mixture and heavily coat them. Season inside and out with salt.
In a pot over medium heat, add the remaining olive oil. Once hot, sear the artichokes cut-side down for 3-5 minutes until golden.
Add the white wine, bring to a low simmer, and cover. Simmer 25-30 minutes until the artichokes are fork tender. Check halfway through and add more wine if it is evaporating too much.
