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1
In a bowl, combine the anchovies, garlic, parsley, mint and 5 tablespoons of the oil.
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2
Season the stuffing with salt and pepper.
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3
Dip the cut side of one of the lemon halves in salt.
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4
Working with one artichoke at a time, snap off the tough outer leaves.
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5
Using a small, sharp knife, cut off the top third of the artichoke and trim and peel the base.
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6
Using a 1/4-inch melon baller, scoop out the hairy choke.
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7
Squeeze a little of the juice from the unsalted lemon half into the cavity.
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8
Rub the exterior of the artichoke all over with the salted lemon half.
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9
Repeat with the remaining artichokes.
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10
Using a small spoon, fill the artichokes with the anchovy stuffing.
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11
In a large, deep skillet, heat the remaining 5 tablespoons of olive oil.
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12
Set the stuffed artichokes in the skillet, stem side up, and cook over moderately high heat until nicely browned, about 5 minutes.
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13
Add the water to the skillet and bring to a boil.
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14
Reduce the heat to moderate, cover and cook for about 15 minutes, until the artichokes are tender when pierced with a knife.
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15
Transfer the artichokes to a platter.
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16
Raise the heat to high and boil the cooking liquid until reduced to a syrupy glaze.
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17
Season with salt and pepper and pour the glaze over the artichokes.
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18
Serve at room temperature.
