Heat oven to 500 degrees. Lightly oil two 14-inch pizza pans. Set aside.

In a medium skillet, heat 1/4 cup oil over high heat. Add artichokes, and cook, stirring, for about 1 minute. Add shallot, and cook, stirring, 1 minute more. Add wine and 1/2 cup water. Bring to a boil. Cover, and lower heat to simmer. Cook until tender when pierced with the tip of a knife, 8 to 9 minutes. Add marjoram, and stir to combine. Season with salt and pepper. Set aside.

For the pizza dough, measure flour onto a clean work surface, and make a well in the center. Dissolve yeast in a bowl with 3/4 cup lukewarm water. Place salt, yeast, and 1/4 cup olive oil in the well, and with the help of a fork, incorporate the flour into them. Add more lukewarm water as needed to make a dough that is homogeneous and elastic. Dust a large bowl with flour. Place the dough in the bowl. Cover the bowl with plastic wrap, and set it in a warm place until the dough has doubled in size, about 2 hours.

Divide dough in half. Cover one half with plastic wrap while working with the other. Working on a lightly floured surface, use fingers to flatten and stretch half the dough into a rough 8-inch circle. Transfer to one of the prepared pans or onto a pizza peel. Continue pressing dough outward until it fits just inside rim of pan or reaches almost to the edge of the stone. Dough should be less than 1/4-inch thick. Drizzle with olive oil. Repeat with remaining dough.

Sprinkle each round with half the mozzarella. Transfer to oven, and bake for 10 minutes. Remove from oven. Divide artichokes evenly between pizzas, and sprinkle each with 2 tablespoons Parmesan. Return to oven until crusty and golden, 10 to 15 minutes more. Serve immediately.

This recipe yields 4 servings.