Pour water into a large pot, squeeze the juice of 1 lemon into the water, and add the lemon halves. Set the pot aside for later use.

Prepare the artichokes by removing the bottom 3 layers of leaves, trimming the stem, and cutting off the top. Slice them in half lengthwise, remove the choke and any tough pieces, and place the cleaned artichokes in the pot with the lemon water. Repeat the process for the remaining artichokes.

After discarding the lemon water, refill the pot with fresh water and add a generous pinch of salt. Bring it to a boil and cook the artichokes for 30 to 45 minutes until they are about 75% cooked. Meanwhile, preheat the oven to 200 degrees.

While the artichokes are cooking, prepare the stuffing. In a frying pan, sauté the onions and garlic in olive oil until softened and translucent, then season with a pinch of salt and set aside. In a large bowl, combine breadcrumbs, parmesan cheese, diced prosciutto, mozzarella, parsley, the cooked onion mixture, salt, pepper, and 1/4 cup of the reserved artichoke cooking water. Mix everything together with a fork until thoroughly combined, and set aside until the artichokes are ready.

After preparing the artichokes, drain them and arrange them cut side up in a baking dish. Carefully fill each artichoke with the stuffing mixture. Then, pour a combination of chicken stock and wine into the dish, ensuring there's approximately one inch of liquid at the bottom of the pan.

Place the artichokes in the oven and bake for approximately 45 minutes, or until the top is golden brown and crispy. Just before serving, pour the flavorful wine juices over the top for an extra burst of flavor.