Cut off the artichoke stalks at the base. Cut off the dry cut areas and any leaves from the stems and discard. Remove the outer dark petals, cut off the upper third of the leaf tips and discard, cut the flowers in half. Peel the stems a bit like asparagus, especially the places where the leaves came out, cut the stems into thirds.
Wash everything and put in an ovenproof dish with a lid. Pour the wine. Knead the breadcrumbs with oil (if necessary use more than indicated), salt, chopped garlic and pepper. Pour the mixture onto the flowers and press down firmly. Close with the lid and place in the oven preheated to 180 degrees. After thirty minutes, check that the artichokes and stems are soft, add wine if necessary.
When the vegetables are done, remove the lid so that the breadcrumbs brown and become a little crispy.
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