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["The hardest part about this recipe is cleaning the artichokes.", "It's easiest to use the ""baby"" artichokes, that do not have big chokes.", "To clean them, pull off the tough outer leaves till you reach the pale green inner leaves.", "Cut off the top 1/3 of the tips.", "Using a paring knife, peel the dark skin from the base and stems.", "Finally, cut the artichokes into lengthwise quarters and store them in a bowl full of acidulated water (water with the juice of 1/2 lemon added).", "This will keep them from turning black.", "If you're using large artichokes, follow the same steps, but after you've trimmed the tops, scoop out the hairy chokes (a grapefruit spoon works great).", "Slice the hearts into 1/2-inch pcs.", "Place the artichokes, extra virgin olive oil, garlic and 1/2 tsp.", "of salt in a 9-inch skillet.", "Pour the water over.", "Place over high heat and as soon as the water begins to bubble, tightly cover the skillet.", "Cook, shaking the pan frequently, till the artichokes are just tender sufficient to pierce with a sharp knife, about 4 min.", "Remove the lid and continue cooking over high heat, stirring constantly, till the water has completely evaporated (the sound will change from bubbling to crackling).", "Add in the mint and lemon juice and stir well so which the glaze completely covers all of the artichoke pcs.", "Taste and add in more salt or possibly lemon juice if necessary.", "Serve immediately while warm or possibly at room temperature.", "This recipe yields 4 servings.", "NOTES :"]
