Method:

Prepare the Artichokes:

Fill a bowl with water and squeeze the juice of both lemons into it to prevent browning.

Trim the tops of the artichokes and remove the tough outer leaves to reveal the tender inner leaves.

Trim the stem, then gently scoop out the fuzzy choke using a small spoon. Drop the cleaned artichokes into the lemon water.

Make the Herb Stuffing:

In a small bowl, mix together parsley, mint, garlic, and lemon zest. Season with salt and pepper.

Stuff the Artichokes:

Rub each artichoke with the herb mixture, making sure to stuff it between the leaves.

Cook the Artichokes:

In a large pan, add the olive oil and white wine. Arrange the artichokes in the pan, standing upright with the stems pointing up.

Add water to partially cover the artichokes, and bring the pan to a boil. Reduce to a simmer, cover, and cook for about 25 minutes, or until the artichokes are tender when pierced with a knife.

Serve:

Remove the artichokes from the pan and place them on a platter. Spoon some of the cooking liquid over them, drizzle with extra olive oil, and season with a pinch of salt and pepper before serving.

Variations & Tips:

Vegetarian Version: This dish is already vegetarian-friendly.

Substitutions for Dietary Needs: For a dairy-free version, no changes are needed.

Wine Substitution: If you prefer, you can substitute the white wine with vegetable broth.