Trim the artichokes by removing the tough outer leaves and stems, then cut and soak them in a bowl of water with the juice of one lemon to prevent discolouration. Finely chop the garlic, parsley, and Roman mint, then season with salt and black pepper. Gently spread the artichoke leaves apart and stuff them generously with the herb mixture. Heat a generous drizzle of extra virgin olive oil in a large pan and arrange the artichokes upright, with the stuffed side facing up. Pour in the white wine and enough water to reach about one-third of the height of the artichokes. Cover with a lid and cook over low heat for about 30 minutes, or until tender.
Serve warm or at room temperature, finished with a drizzle of extra virgin olive oil and a sprinkle of fresh parsley.
