Greek style artichokes with brebis cheese

4 artichokes
juice and zest of 1 lemon
1 Tbsp. fresh mint
1 Tbsp. fresh coriander
1 tsp. bread crumbs
2 crushed garlic cloves
2 oz. crumbled brebis cheese
2/3 cup olive oil
3 oz. feta cheese
2/3 cup dry white wine
salt and pepper to taste

1. Preheat the oven to 375 F. To prepare the artichokes, cut off their stems and peel off the exterior dark green leaves, leaving only the tender light green leaves. Rub the remaining part with lemon juice to prevent discoloration. Cut off about 1/3 of the top of the artichoke. With a teaspoon, gently remove all the hairy part inside. Put the artichokes in a bowl and cover them with water and the rest of the lemon juice.
2. Chop up the coriander and the mint (this can be done in a blender.) In a bowl mix with the lemon zest, bread crumbs, garlic cloves, brebis, and 2 Tbsp. of olive oil. Salt and pepper to taste.
3. Drain and dry the artichoke hearts, then fill them with feta, and the topping that you have just made. Put them in a baking dish, sprinkle them with wine and the rest of the olive oil, then add enough water to bring the liquid up to the middle of the artichokes.
4. Cook for 35 minutes, making sure to baste frequently so that the artichokes don`t dry out. Then, put them under the grill for 3-4 minutes to melt the top of the stuffing. Can be served hot or cold.