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Fill a large bowl with cold water and squeeze in the juice of half a lemon.
Remove the tough outer leaves from each artichoke until you reach the tender core, then cut off the top and peel the stem.
Use a spoon to scoop out the fuzzy choke, rub each artichoke with the remaining lemon half, and submerge them in the lemon water.
Cut the artichokes into quarters (or thin slices), then drain well.
Heat the olive oil in a large skillet over medium heat.
Add the Serrano ham and cook, stirring occasionally, until crisp, about 3 to 4 minutes. Transfer to a plate and set aside.
Add the sliced garlic to the same skillet and cook over low heat until fragrant and lightly golden, about 2 minutes.
Increase heat to medium-high, add the artichokes, and sauté for 5 minutes, stirring occasionally.
If using, pour in the dry white wine and cook for about 2 minutes to evaporate the alcohol.
Add the water or vegetable broth, cover, reduce heat to medium-low, and cook until the artichokes are tender, 15 to 20 minutes.
Return the ham to the skillet, stir to combine, then sprinkle with chopped parsley.
Season with salt and freshly ground black pepper to taste and serve hot.