Instructions

1. Preheat the oven to 400 degrees.
2. Trim the stems off the artichokes, then pull off the tough outer leaves. Cut the artichokes in half from the stem to the tip and scrape out the choke with a spoon.
3. Pour the chicken broth and wine into an 11x 13 baking dish, then add the artichokes cut side down. Add the garlic cloves and 4 tablespoons of butter around the dish.
4. Season the artichokes with with salt and pepper to taste, then cover with foil and bake for 30 minutes. Test to see if the artichokes are tender by inserting a knife or toothpick into the stem of the artichoke. Place the foil back on the baking dish to keep warm.
5. In a large skillet, add the remaining butter and melt until and browned.
6. Remove the artichokes from the dish, draining off any excess liquid and place into the skillet cut side down. Cook for 5 minutes over medium heat until the artichokes have browned on the edges.
7. Remove to a serving platter, cut side up, and then carefully pour the juices from the baking dish over the artichokes.
8. Garnish with the parmesan cheese and fresh chopped parsley.