Wash the artichokes well. Cut off the tough outer leaves,shorten the stems so that only half an inch remains, andkeep the cut parts. Soak the artichokes in water acidulatedwith lemon juice.
Take the cut stems and peel them to remove the fibrouspart. Then chop them together with garlic cloves, parsleyand five or six mint leaves. Season with oil, IDEAL up andpepper and leave to rest, so that the salt dries thevegetation water
Spread the corolla of the artichokes with your fingers andput a little of the mixture prepared with the stems in thecenter of each. Then line the artichokes in a saucepan orpan with high sides, pour two glasses of water, sprinkle withthree or four tablespoons of oil, cover and cook for about anhour.
Remove the pan and transfer the artichokes to serving plates.