Bring ½ pot of water to boil in 4 qt. stockpot. Trim tops and bottom stems of artichokes and boil artichokes 35-45 minutes, depending on size, until tender. Test doneness by gently pulling off an outside leaf. Cool, cut in half and gently remove “choke” out of center.
In a mixing bowl, mix all cheeses, mayonnaise, white wine and seasonings together. Preheat oven to 400°F. Place artichoke halves, cut side up, in buttered 9” X 13” baking dish. Fill centers of each artichoke with crab and cheese mixture.
Bake in preheated oven approximately 15 minutes or until filling is hot.
Serve with tomato salsa and whole-grain or low-carb tortilla chips or raw veggies for dipping.