1 lemon
6 pounds fresh artichokes
3 tablespoons olive oil
1/2 cup minced yellow onion
3 large cloves of garlic (finely minced)
1 cup white wine (preferably riesling or viognier)
6 cups hot Parmesan Stock or chicken stock
12 ounces cooked Yukon Gold or yellow potatoes (peeled and sliced 1/2-inch thick)
1/2 cup heavy (whipping) cream
  Salt and fresh ground black pepper
  Shaved parmesan cheese (as garnish)