Preheat oven to 180°C. Cut the stems from the artichokes and remove the hard outer leaves until you reach the inner softer leaves. Cut ⅓ off the top of the artichoke. Remove artichoke cores with a spoon creating small cup-like shapes. Place the artichokes in a bowl with water and lemon juice to prevent browning and set aside.

To make the filling, place lemon zest, bread crumbs, garlic, mint, cilantro, grated kasseri cheese, 2 tbsp of olive oil, salt and pepper in a bowl and mix well.

Remove the artichokes from the water and place on a baking dish that has been brushed with oil. Sprinkle the artichokes with salt and pepper and fill each with the prepared mixture. Top each artichoke cup with crumbled feta.

Drizzle the baking dish with white wine and remaining olive oil. Fill about half of the baking dish with water and bake for 35 minutes, until the artichokes are tender, basting them with the juice periodically.

Just before removing the artichokes from the oven, broil for 2-3 minutes until filling has slightly browned.