Place water in a large bowl. Squeeze the lemon into the water. Place the squeezed lemon halves in the water as well. Remove the tough outer leaves of the artichokes. Cut in half and trim pointy tops and stems. Drop them into the bowl.

Heat olive oil in a large sauté pan with a lid over medium heat. Add in the chopped sage leaves. Fry leaves for a minute. Stir in the garlic and cook stirring constantly for 30 seconds.

Using a slotted spoon, fish out the baby artichokes and transfer them to the sauté pan. Pour in 1 1/2 cup of the lemon&water into the pan as well. Discard the rest of the water. Give it a large stir, season it with salt and pepper, put the lid on, and cook in medium-low heat for 15-20 minutes or until artichokes are tender.

When baby artichokes are cooked, spoon them out and place them into a large mixing bowl. Let the remaining liquid reduce until 1/2 to 3/4 cup remains, 10 minutes or so.

To assemble: Add in the white beans, capers, and parsley into the bowl with the artichokes. Pour the warm reduced liquid over the salad. Taste for seasoning and add in if necessary. Give it a gentle stir.

Transfer the salad into a large oval serving plate. Shave thin slices of Manchego cheese over the top. Serve, while still warm, with lemon wedges.

The salad is still good when it is served cold. As long as it is kept in an airtight container in the fridge it will keep its freshness for 2 days.