Clean the artichokes by cutting off the top of the stems. Peel the stems. If very long, cut them into medium pieces - you'll cook them too. Snap off the dark green outer leaves. Cut off the peak of the artichokes so you don't have hurty spikes.

Use your hands to open the artichokes' hearts and scoop out and discard the inner beard.

Transfer them to a bowl filled with water and the lemon juice (to prevent oxidation). Leave them there while proceeding with the next steps.

Trite the breadcrumbs together with the mint, garlic, and a pinch of salt.

Drain the artichokes, pat dry them with a kitchen cloth, and fill the inside with a spoon of the previously made blend.

Place them in a medium pot upside down. Add the cut stems and pour enough water to cover half of their heads. Add two tablespoons of olive oil and sprinkle with a pinch of salt and the eventual remaining mixture.

Cover and cook over medium heat for twenty to twenty-five minutes. Use a skewer or a fork to check if the inside is fork-tender.

Serve hot or at room temperature.