Fill a large bowl with water and squeeze in the juice of one lemon. Drop the lemon halves in as well. This keeps trimmed artichokes from browning.

Cut off the top inch of each artichoke and trim the stem, leaving about 1–2 inches. Peel the outer tough leaves until you reach pale, tender ones. Use a paring knife to shave the outer layer of the stem. Scoop out the fuzzy choke in the center with a small spoon. Submerge trimmed artichokes in the lemon water as you go.

In a small bowl, combine minced garlic, chopped mint, parsley, oregano, salt, and pepper. Mix well.

Gently separate the leaves and rub the herb mixture inside and between the layers. Coat the heart area generously.

Place the stuffed artichokes upside down in a snug pot or Dutch oven so they stand upright. Tuck trimmed stems around them.

Pour in the olive oil and white wine (or water). The liquid should come about one-third up the sides of the artichokes. Season lightly with salt and pepper.

Cover with a tight lid and cook over low heat for 20–30 minutes, or until a paring knife slides easily into the base. If needed, add a splash of hot water to maintain gentle steaming.

Let them rest a few minutes off the heat. Spoon the cooking juices over the artichokes and drizzle a little fresh olive oil before serving. Enjoy warm or at room temperature.