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1
If using fresh artichokes, pour about 4 cups water and the juice of half a lemon into a large bowl.
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2
Break off the outer leaves of the artichokes, leaving only the tender inner ones.
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3
Trim off the tips and the rough parts of the stems, and drop the artichokes into the acidulated water.
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4
Heat the olive oil in a saute pan over medium heat, and cook the garlic for about a minute, or until fragrant.
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5
Stir in the remaining lemon juice, 1 cup of the orange juice, and salt and freshly ground pepper to taste.
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6
Bring the liquid to a boil, and add the artichokes.
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7
Reduce the heat to low, and cook the artichokes, covered, for about 10 minutes for frozen hearts and 20 minutes for fresh, or until tender.
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8
Remove the artichokes with a slotted spoon to a serving dish, reserving the cooking liquid.
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9
While the artichokes are cooking, section the oranges by cutting off the skin and white pith and cutting in between the white membranes.
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10
Put the orange segments in a small skillet with the remaining 1/2 cup orange juice, the sugar, and the saffron.
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11
Cook over medium heat for about 5 minutes.
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12
With a slotted spoon, transfer the glazed orange segments to the serving dish.
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13
Reduce the liquid in the pan until syrupy, about 5 more minutes.
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14
Pour the artichoke-cooking juices into the syrup skillet.
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15
Reduce over high heat to a few tablespoons, adjust the seasonings, and drizzle over the artichokes and oranges.
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16
Cool to room temperature.
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17
Just before serving, garnish with the cilantro and mint.
