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1
Grate the zest of 2 of the lemons and reserve.
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2
Squeeze the juice from 1 of the zested lemons into a large bowl filled halfway with cool water.
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3
Set aside.
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4
Juice the remaining 3 lemons and reserve the juice.
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5
Cut the stems off of the artichokes so that they will stand upright.
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6
Remove any tough or blemished outer leaves and, using a sharp knife, cut off the top 1/4 of the artichoke.
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7
Using kitchen shears, cut the thorns from the tips of the remaining leaves.
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8
Using your fingers, gently pry the leaves apart to reveal the inner choke and, using a spoon or a melon baller, scoop out some of the inner leaves and the fuzzy choke and discard.
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9
This should leave a sizable cavity in the center of each artichoke for stuffing.
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10
Repeat with the remaining artichokes, transferring artichokes to the acidulated water as soon as they are trimmed and cleaned.
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11
In a medium mixing bowl, combine the bread crumbs, reserved lemon zest, Pecorino Romano, garlic, parsley, mint, 6 tablespoons of the reserved lemon juice, and 1 cup plus 2 tablespoons of the olive oil.
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12
Add 1/2 cup plus 1 tablespoon of warm water and mix thoroughly.
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13
The crumb stuffing should be moist enough to clump together when pinched between your fingers.
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14
Season, to taste, with salt and freshly ground black pepper.
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15
Working 1 at a time, remove the artichokes from the lemon water and invert to drain thoroughly.
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16
Using a small spoon, fill the cavities of the artichokes with the stuffing, pressing downward as you add the stuffing.
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17
You should have enough stuffing to fill all 6 cavities of the artichokes as well as stuff some of the large outer leaves.
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18
Drizzle each artichoke with 1 tablespoon of the remaining olive oil.
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19
In a wide saucepan large enough to hold the artichokes in 1 layer, place the artichokes, stem side down and stuffing up, and add about 1-inch of cold water; it should come up to the bottom of where the leaves begin.
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20
Add any remaining lemon juice and the remaining olive oil.
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21
Cover the pot and bring the liquid to a boil, reduce the heat to a simmer, and continue to cook, covered, until the leaves pull away easily from the artichokes and the heart is tender when pierced with the tip of a knife, 35 to 40 minutes.
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22
Carefully remove the artichokes from the pot and set aside to cool slightly.
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23
Serve the artichokes either warm or at room temperature.
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24
Garnish with lemon slices.
