Roman-Style Artichokes

Trim artichokes: Lay each artichoke on its side and, with serrated knife, cut 1 inch off top of artichoke. Trim stem end, then cut off stem level with bottom of artichoke. Peel stem with vegetable peeler. Bend back dark outer leaves just from around base of artichoke; snap off and discard. With kitchen shears, trim thorny tips from remaining leaves. Rub lemon all over artichoke and stem to help prevent discoloring. Repeat with remaining artichokes.

In nonreactive 8-quart Dutch oven or saucepot, heat oil over medium heat until hot. Add mint sprigs and garlic and cook 3 minutes, stirring frequently. Add wine, salt, pepper, and 2 cups water; heat to boiling over high heat.

Reduce heat to medium. Place artichokes, stem sides down, and stems in boiling liquid in Dutch oven. Cover and cook 30 to 40 minutes or until knife inserted in bottom of artichokes goes in easily.

Transfer artichokes with cooking liquid to 8 shallow soup bowls; serve warm or cool to room temperature. Sprinkle with remaining chopped mint.

To eat, starting at bottom of artichoke, pluck off leaves one by one. Dip leaves in broth and pull through your teeth, scraping off pulp. Discard leaves. When leaves are too small and thin to eat, pull them out to reveal fuzzy choke. With tip of spoon, scrape out choke and discard. Cut solid heart into chunks before eating.