Cut the tips of the leaves of the artichokes and the core and put in a bowl of water with the lemon slices. Artichokes must be completely covered with water. In a saute` pan with some extra virgin olive oil, saute` the onion and garlic until the onion is clear. Add the wine and cook for 5 mins. Add artichokes, lemon slices, water with chicken broth. Cook on low heat for 1 hour adding water to continue covering the artichokes. Artichokes must be tender - add salt and pepper to taste. Leave cover on to finish cooking for 10 mins. Finish with parsley and extra virgin olive oil when heat is turned off. Serve with remaining broth which will have been reduced.