Preheat oven to 375 degrees.

Cut the stem close to the base of the artichoke so the artichoke sits flat. Remove a few of the bottom leaves. Using kitchen shears, trim the sharp points off of the remaining outer leaves.

Carefully cut about 1/2 inch off the top of the artichoke and spread the leaves apart to expose the choke. (this will be the lighter colored leaves with a bit of purple on them.) Using a spoon, scoop out the inner fuzzy choke.

Place all the artichokes in a bowl of lemon water to prevent discoloration. Set aside.

Add the bread crumbs to a large bowl. Mince 3 of the garlic cloves and add them to the bread crumbs. Whisk in 1/2 cup parmesan, 1/2 cup asiago, 1/2 cup mozzarella, parsley, basil, garlic powder, red pepper and olive oil. Stir to combine. Set aside.

In a small bowl, combine the remaining cheeses. Drain artichokes.

Spoon 2 tablespoons of cheese into the center of each artichoke and then fill to the top with the bread crumb mixture.  Stuff more of the bread crumb mixture in between the leaves and arrange in a large heavy bottomed pot with a fitted lid.

Pour the wine in the bottom of the pan. Add the lemon slices and remaining garlic cloves. Cover and bake for 1 hour or until the artichokes are tender enough to easily remove one of the outer leaves. Uncover and bake for an additional 5-10 minutes or until golden brown.

Drizzle with the remaining wine and serve immediately with lemon wedges, if desired.