- 1 lemon
- 4 large artichokes
- 1 small clove garlic
- 6 to 8 sprigs flat-leaf Italian parsley
- 6 to 8 fresh mint leaves
- 1/4 cup extra virgin olive oil
1. Halve the lemon. Squeeze the juice from half the lemon into a medium bowl and fill the bowl halfway with cold water. Trim the artichokes, but do not cut off the stems. Leave each artichoke whole, trimming the stem while it's still attached. Put the artichokes in the bowl of lemon water to prevent them from discoloring.2. Peel and finely chop the garlic. Finely chop enough of the parsley leaves to measure 2 tablespoons. Finely chop the mint. Mix the herbs and garlic in a small bowl. Season with salt and pepper. Drain the artichokes. Rub each artichoke with the herb mixture, both inside and out.3. Pour the olive oil into a heavy-bottomed braising pan and add enough water to come 1/2-inch up the side of the pan. Place the artichokes in the pan with the stems pointing up. If the stems are taller than the sides of the pan, trim them so that the lid will fit snugly. Place the pan over medium heat, cover, and cook until the artichokes are tender, 15 to 20 minutes once the water begins simmering.4. Uncover the pan, raise the heat to medium-high and cook until all the water is evaporated and the tops of the leaves are lightly browned, 2 to 3 minutes. Some people serve the artichokes warm, but I prefer them at room temperature.Note: The artichokes can be prepared several hours ahead of time and kept in the pan. Once refrigerated, they will not taste as fresh.