PREPARATION

1. Prepare the Artichokes: Start by preparing the artichokes. Trim off the tough outer leaves until you reach the tender inner leaves. Cut off the top third of the artichokes and trim the stems. Use a vegetable peeler to peel the stems and remove any tough outer layers. Cut each artichoke in half lengthwise and scoop out the fuzzy choke with a spoon. Rub the cut sides of the artichokes with one of the lemons to prevent browning.

2. Prepare the Braising Liquid: In a large bowl, combine the juice of one lemon, minced garlic, chopped parsley, chopped mint, and extra virgin olive oil. Season the mixture with salt and pepper to taste.

3. Braise the Artichokes: Place the prepared artichokes in a large skillet or Dutch oven, cut side down. Pour the prepared braising liquid over the artichokes. Add enough vegetable broth or water to the skillet to reach halfway up the sides of the artichokes.

4. Cook the Artichokes: Cover the skillet with a lid and bring the liquid to a simmer over medium heat. Reduce the heat to low and let the artichokes braise for 30-40 minutes, or until they are tender when pierced with a fork. Check the liquid level occasionally and add more broth or water if needed to prevent the artichokes from drying out.

5. Serve: Once the artichokes are tender, remove them from the braising liquid and transfer them to a serving platter. Drizzle with any remaining braising liquid and garnish with additional chopped parsley and mint, if desired. Serve the Carciofi alla Romana warm or at room temperature as a delightful springtime dish.