Trim artichokes by removing tough outer leaves and cutting off the tops. Trim stems and rub cut surfaces with lemon if desired.

In a bowl, mix garlic, parsley, mint, salt, and pepper.

Gently open artichoke leaves and stuff the herb mixture inside each one.

Place artichokes stem-side up in a wide pot.

Drizzle with olive oil and pour in white wine and water.

Cover and simmer over low heat for 35-40 minutes until artichokes are tender.

Spoon pan juices over artichokes before serving.