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Fill a large bowl with ice water. Squeeze lemon half into water.
Working with one artichoke at a time, trim stem. Remove several layers of tough outer leaves until reaching light green leaves (if you aren’t certain you have removed enough layers, remove one additional layer). Cut off top one-fourth of artichoke and then cut in half lengthwise. Rub all cut surfaces with remaining lemon half and place in bowl of lemon water. Repeat with remaining artichokes.
Heat oil and garlic in a large skillet over medium-high heat until hot. Drain artichokes well and pat dry with paper towels. Add artichokes to skillet and cook, stirring occasionally, until golden brown, 5 to 7 minutes. Add wine, broth, salt and pepper and bring to a boil. Reduce heat to a simmer, cover and cook until artichokes are tender, about 20 minutes. Uncover and cook until they are very tender and at least half of liquid has evaporated, about 10 minutes more.