Preheat oven to 425ºF.
Fill a large bowl with cold water and squeeze the juice from the halved lemons into the water. Cut each of the artichokes into quarters, scrape out the inner choke and remove the tough outer leaves from each piece. Reserve the artichokes in the lemon water to keep them from turning too brown while you work.
When all of the artichokes are clean, arrange them in a roasting pan along with the sliced lemons and both heads of garlic. Drizzle everything with about 2 tablespoons EVOO, 2 cups white wine and season with salt and pepper.