1. With a very sharp knife, cut top third off each artichoke. Trim stems to 1/4 to 1/2 inch. With scissors or kitchen shears, snip off pointed tips of remaining leaves. Gently pry open leaves of artichokes.
2. In a large bowl, combine bread crumbs, Parmesan, pine nuts, parsley, garlic, lemon zest and juice and butter. Stir until well combined.
3. Hold one of the artichokes over bowl with stuffing mixture. With a large spoon, press stuffing into center of artichoke and into spaces in between leaves, packing as tightly as possible. Repeat with all artichokes.
4. Combine wine with 1 cup water in a 5-quart slow cooker. Place artichokes in slow cooker and cook on HIGH for 4 hours. Use a large spoon to carefully remove artichokes to a platter. Garnish with additional Parmesan. To eat, pull a leaf from artichoke and scrape between teeth to remove stuffing and soft part of leaf at base.