Halve the artichokes vertically, and scoop out the chokes. Steam the artichokes in a steamer basket over a couple inches of boiling water, covered with a lid. Cook them until a leaf can be removed easily, about 23 minutes.

Preheat the oven to 350 degrees.

Meanwhile, in a small Dutch oven, bake the garlic and three tablespoons of the olive oil, covered for 15 minutes.

When the artichokes are tender, cut the hearts out and coarsely chop them up. Add to the Dutch oven along with the wine, lemon juice, and salt and pepper. Return the pot to the oven, covered, for an additional 5 minutes.

Heat your grill pan or skillet and brush with olive oil. Cook the bread slices on both sides until crisp. Sprinkle with Parmesan, top with artichoke mixture, and serve.