These artichokes exude a characteristic fragrance of Rome–that of wild mint. Since they are best at room temperature they can be made ahead of time. If refrigerated, bring to room temperature before serving.
2-3 T. parsley, chopped
1 T. garlic, chopped
2 T. fresh mint leaves, chopped
6 T. breadcrumbs
1/2 C. olive oil
lemon for serving
Clean the artichokes by snapping off and discarding all the tough outer dark green leaves leaving the stem attached. With a sharp knife trim both the outside of the stem to the center core and stubby bits that remain at the base. Slice the lemon in half, and rub with cut side of the lemon over all the artichoke parts that have been exposed to the air, then squeeze the remaining lemon juice into a large bowl of water. Turn the artichoke on its side, and with a sharp knife cut off the remaining tops of the leaves. Gently pull the leaves out enough to expose the center core and with a teaspoon or grapefruit spoon, scoop out the purple pointed leaves and the fuzzy choke. Rinse under running water, then set the artichokes in the bowl of acidulated water until you are ready to use them.
Mix parsley, garlic, mint, breadcrumbs, salt and pepper with some of the olive oil. Save 1/3 of the mixture and press the rest into the cavity of the artichokes. Place the artichokes cut side down in a heavy bottom casserole with lid. Drizzle olive oil over the artichokes and rub the rest of the stuffing on the outside of the artichokes. Add olive oil and enough water to cover 1/3 of the artichoke. Cover casserole with 2 thicknesses of paper towel and cook over medium heat for 30 minutes or until tender. Serve warm or at room temperature with lemon wedges.