Carciofi alla Romana (Roman-Style Braised Artichokes)

Prepare a large bowl of cold water. Squeeze the juice of two lemons into the water and drop the spent lemon halves in. This acidulated water is critical to prevent the artichokes from turning brown (oxidizing).

Clean the artichokes: Pull off the tough outer dark green leaves until you reach the pale yellow/light green inner leaves. Using a paring knife, trim the dark green skin from the base and the stem (do not cut the stem off; peel it like a carrot). Use a serrated knife to slice off the top 2-3 cm of the artichoke to remove the thorny tips.

Gently pry open the center leaves. If there is a fuzzy purple 'choke' in the center, use a small spoon to scrape it out completely without damaging the heart. Place finished artichokes immediately into the lemon water.

Make the 'battuto' (stuffing): In a small bowl, combine the minced parsley, mint, garlic, salt, and black pepper. Mix well to distribute the aromatics.

Drain the artichokes and pat them dry upside down. Using your fingers, firmly pack the herb mixture into the center cavity and between the leaves of each artichoke. Season the exterior lightly with extra salt.

Place the artichokes head-down (stem-up) in a deep pan. They should fit snugly so they remain upright. Pour the olive oil and water into the pan. The liquid should come up about halfway up the artichoke heads.

Cover the pan with a lid (or a parchment paper cartouche for professional results) and bring to a simmer over medium heat. Reduce heat to low and braise for 30-40 minutes.

Once tender, uncover and increase heat to medium-high for 2-3 minutes to reduce the sauce and slightly brown the tops of the artichokes. Remove from heat and let cool in the liquid until warm or room temperature.