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1
Wash artichokes; remove outer leaves till pale yellow leaves are exposed.
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2
Cut off top two inches and stems so artichokes will sit upright.
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3
Remove fuzzy centers and rub all surfaces with half of lemon.
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4
Add in juice of remaining lemon to water and dip artichokes to preserve green color.
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5
Mix mint and garlic with 1/4 c. extra virgin olive oil and spoon into hollows of artichokes.
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6
Place in pan just large sufficient to hold them upright.
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7
Add in water to depth of three inches, remaining extra virgin olive oil and salt to taste.
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8
Bring to a boil.
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9
Reduce heat, cover and simmer 25 min or possibly till just tender.
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10
Cooking will vary with size of artichokes.
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11
Remove artichokes, drain and hold hot.
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12
Reduce cooking liquid till of a syrupy consistency.
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13
Spoon sauce over artichokes and serve.
