Prep the artichokes by removing all the outer leaves until you get to the tender ones inside. Don't be shy with this, you'll end up removing at least 1/4-1/3 of the outer leaves! Cut off the tip of the stem and about 1" off the tops using a sharp, heavy duty knife. Then slice the artichoke in half lengthwise. Rub one of the lemon halves over all the newly cut flesh to prevent browning. Using a vegetable peeler or paring knife, carefully remove outer layer of the stem and base of the artichoke. Next, use a spoon (a grapefruit spoon works well for this) to scoop out the choke and pull out the spiky leaves. Rub all over with lemon again and set aside. Place the whole tomatoes into a large pot or Dutch oven, slightly crushing them by squeezing with your hands. Add the red pepper flakes, wine, water, olive oil, salt and pepper and stir to combine. Place the prepared artichoke halves into the pot and bring to a simmer over medium heat. Once bubbling, reduce heat to medium-low, cover and let cook for about 1 hour, turning the artichokes every 15-20 minutes and submerging them in the sauce. When the artichokes are fork tender (stems will almost be falling off the tops), carefully transfer them to a serving platter. Stir half the pesto mixture into the reduced tomato sauce in the pot then spoon over artichokes on the platter. Serve with remaining pesto over a bed of cooked wild rice or tri-colored quinoa.
FOR THE PESTO
While the artichokes cook, make the pesto by combining all the ingredients except water in a food processor. Process/pulse until finely chopped, scraping down sides as needed. With the food processor running, slowly add the water until incorporated. Transfer to a small bowl and set aside until needed for the artichokes.