Fill up a large bowl with cold water, then squeeze the juice of a lemon in it. Set aside.With a serrated knife, cut off the top spiky ⅓ top part of the artichoke.Tip: when handling artichokes, brush your hands with lemon juice or wear gloves to prevent your finger from turning brown.
Rub the cut part with lemon to prevent it from turning brown.
Remove tough outer leaves.
Trim the stem down to 2 inches (5 cm) and peel it.
With your thumbs, loosen up the head of the artichoke, exposing the choke. With a knife or with a sturdy teaspoon, remove the choke - the fuzzy central part.
Put each cleaned artichoke in the bowl with the lemon water to prevent discoloration and browning, and repeat till you clean all.
COOK ARTICHOKES
Chop together mint, parsley, and garlic. Add the mix to a small bowl and season it with salt, pepper, and olive oil.
With your fingers, add the herbs in the centre and between the leaves of the artichoke.
In a pot big enough to fit all the artichokes snuggly, warm up the olive oil. Then add the artichokes, upside down, and side by side, quite tight.
Fry for 1 minute then add the white wine, cook for 2 minutes, then add 1 cup of water, a pinch of salt,pepper andtheleftover herb mix (if any) on top.
Cover the pot and cook for about 20 minutes on medium to low heat, or until the artichokes are buttery tender. Pierce the stem with a knife to check for doneness.
Serve as a starter, side, or as a snack as filling in a sandwich. They can be eaten warm or at room temperature.