Take the artichokes and clean them like this: cut off the leaves and part of the stem, leaf until you see the lighter leaves and the stem is lighter. Remove the fibrous part of the stem. Make incisions on the top of the artichoke until it looks like a rose. Take the lemon and cut it in half: one part you use to make the water in a pan more acidic, the other half you use to wet the artichoke, so it doesn’t oxidize. Put the artichokes in the pan with the acidified water and cover them with paper. Now take the garlic: or cut it and put it in the artichoke, otherwise put the whole clove in the cooking pan. Add the parsley and mint to the saucepan. Salt and pepper the artichokes and then put them in the saucepan with the stem pointing upwards. Position them so they don’t move. Then add oil, garlic, mint and put stalks among the artichokes. Take some baking paper, soak it. Pour hot water into casserole down to the heart of the artichoke. Then put the baking paper like the cap of the pot and then the lid so that the stem is also cooked with the cooking steam. Cook for 20 minutes. Try the cooking with a knife. When it is ready put the artichokes on the plate, add a little mint and oil. To be eaten with a rosetta (bread).