4 artichokes, preferably Mammole variety
4 garlic cloves
1 lemon, cut in half
20 leaves fresh marjoram, finely chopped
20 leaves fresh mint, finely chopped
20 leaves fresh parsley, finely chopped
2 potatoes, peeled and cut into chunks
2 tbsp breadcrumbs
2 tbsp olive oil
1 tbsp salt
50ml/2fl oz vegetable stock
2 tbsp grated pecorino
200ml/7fl oz white wine