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Ingredients
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Artichokes
Stuffing
Braising liquid & finishing
Method
Prepare artichokes
Trim and prevent browning
Fill a large bowl with cold water and squeeze in the juice of 2 lemons; leave the squeezed rinds in the water. Working with one artichoke at a time, pull off any tough outer leaves until you reach paler, tender leaves. Trim the stem to about 1 inch, peel the stem with a vegetable peeler to remove tough outer skin, and rub the cut surfaces with lemon or immediately place the artichoke into the lemon water to prevent browning.
Shape the top and open the heart
Using a sharp chef's knife, cut about 1 inch off the top of each artichoke to remove the thorny tips. With kitchen scissors snip the pointy tips from remaining outer leaves. Gently spread open the center leaves to expose the choke and using a small spoon or melon baller remove the purple-tipped choke and any fuzzy hairs down to the heart. Keep artichokes submerged in lemon water until stuffed.
Make the stuffing
In a bowl combine 1 cup finely chopped parsley, 1/4 cup finely chopped mint, 4 minced garlic cloves, 1/2 cup grated pecorino or Parmesan, 3/4 cup fresh breadcrumbs, 4 tablespoons olive oil, 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix thoroughly until moistened; the mixture should hold together slightly but remain crumbly. Taste and adjust seasoning.
Stuff artichokes
Remove each artichoke from lemon water and shake off excess. Open the leaves gently with your fingers and spoon the stuffing into the center and between the leaves, pressing lightly so the mixture sits compactly but does not fall out. Pack until artichoke feels full. Lightly rub a little extra-virgin olive oil over the exterior of each stuffed artichoke and sprinkle a pinch of salt over the tops.
Braise
Select a wide, deep skillet or a heavy-bottomed pot with a lid that will snugly hold the artichokes upright. Add 3 tablespoons olive oil and heat over medium for 1 minute. Arrange the artichokes upright, packed side up, in the pan. Pour in 1 cup water and 1/4 cup dry white wine, and add 1/2 teaspoon salt and optional lemon slices around them. The liquid should come up to about 1 to 1 1/2 inches on the sides but not cover the stuffed tops.
Bring liquid to a gentle simmer, then reduce heat to low, cover and simmer gently for 25–35 minutes, rotating the pan once or twice so they cook evenly. Cook until artichoke leaves are tender when pricked with a knife and the stems are fork-tender. If liquid evaporates too quickly, add up to 1/4 cup additional water and continue cooking.
Finish and serve
When cooked, remove the lid and increase heat to medium-high for 2–3 minutes to evaporate excess liquid and lightly brown the bottom of the artichokes. Drizzle a little extra virgin olive oil over each artichoke and grind fresh black pepper to taste.
Serve warm or at room temperature. To eat, pull off leaves and scrape the tender flesh with your teeth; reach the heart and enjoy the flavorful stuffing. Leftovers keep refrigerated up to 2 days; reheat gently in a covered pan with a splash of water.