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1
Fill a medium bowl with water and juice the lemons into it.
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2
Set aside.
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3
Using a sharp knife, cut off the top third of each artichoke.
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4
Break off (or snip with scissors) and discard the 1 to 3 rows of large, dark green leaves, and then smaller leaves at the base, until you begin to uncover slightly paler leaves.
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5
Cut each artichoke into quarters.
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6
With a very sharp paring knife, scoop out the hairy choke and cut away the spiky center leaves.
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7
Immediately drop the artichoke quarter into the lemon water, to minimize discoloring.
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8
Leave the artichoke quarters in the acidulated water until youre ready to cook them; they can be left for up to 5 hours.
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9
Preheat the oven to 350F.
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10
Spray a large, shallow baking dish with cooking spray.
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11
Set aside.
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12
Combine the garlic with the bread-crumbs, Parmesan, mint, parsley, salt, and pepper.
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13
Drizzle the oil over the top and toss to combine.
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14
Set aside.
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15
Drain the artichokes and pat dry.
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16
Place in a single layer in the prepared baking dish.
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17
Sprinkle the crumb mixture over the heart and base of the leaves of each quarter.
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18
Bake until the artichokes are tender (though firmer than when steamed or boiled) and the crumbs are crisped, about 45 minutes.
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19
(Taste one, to make sure its reached this point.)
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20
Serve hot or warm.
