6 large artichokes (10 to 12 oz each)
1 lemon, halved
1 loving cup water
1/3 loving cup extra-virgin olive oil
1 tablespoon finely chopped garlic
ii teaspoons kosher salt
1 tablespoon finely chopped fresh mint
Garnish: chopped fresh mint
a melon-ball cutter
Keep stalk attached and, at contrary end, cutting off exceed inch of 1 artichoke amongst a serrated knife. Bend dorsum outer leaves until they snap off or thus base, thus discard several to a greater extent than layers of leaves inwards same mode until y'all accomplish pale xanthous leaves amongst pale light-green tips.
Cut remaining leaves even out amongst exceed of artichoke bottom using a sudden knife, thus line out majestic leaves in addition to scoop out fuzzy give-up the ghost amongst melon-ball cutter. Trim nighttime light-green fibrous parts from base of operations in addition to sides of artichoke amongst a sudden paring knife, thus rub cutting surfaces amongst a lemon half.
Cut 1/4 inch from destination of stalk to let on inner core. Trim sides of stalk (still attached) downwards to pale inner core. Rub cutting surfaces amongst same lemon half.
Trim remaining artichokes inwards same manner.
Put H2O in addition to petroleum inwards a 4-quart heavy pot.
Mince in addition to squelch garlic amongst 1 teaspoon kosher salt, thus mix inwards mint. Rub i 6th of garlic glue into cavity of each artichoke, thus stand upwardly artichokes upside downwards inwards liquid inwards pot. Sprinkle remaining teaspoon tabular array salt over artichokes, thus simmer, covered, over depression heat, until tender, twenty to xxx minutes.
Transfer artichokes to a serving dish in addition to boil cooking liquid, whisking, until emulsified in addition to reduced to almost 1/3 cup. Pour sauce over artichokes in addition to serve warm or at room temperature.