Prepare the artichokes:

From my own personal experience, this step requires patience, but it’s worth the effort. Start by trimming the tough outer leaves of the artichokes. Remove the stem but leave about an inch attached. Use a knife to peel away the fibrous outer layer of the stem. Rub the cut surfaces with lemon to prevent browning. Then, cut off the top third of the artichoke, removing the tough upper parts.

Scoop out the choke:

Once the artichoke is trimmed, gently open the leaves to expose the center. Use a spoon to scoop out the fuzzy choke from the middle. Submerge the cleaned artichokes in a bowl of water with lemon slices while you finish the rest to keep them from oxidizing.

Make the filling:

In a small bowl, mix together the chopped parsley, mint, and garlic. Add a pinch of salt and pepper, and about 2 tablespoons of olive oil. This herb mixture is what makes Carciofi alla Romana stand out, giving it a fresh, aromatic taste.

Stuff the artichokes:

Gently spread the artichoke leaves and stuff them with the herb mixture. Make sure you press the filling down into the center so that each bite is flavorful.

Cook the artichokes:

In a large skillet, heat the remaining olive oil over medium heat. Add the artichokes, stem-side up, and cook for 3-4 minutes until they are slightly browned. Pour in the white wine and water, cover the skillet, and simmer on low heat for about 25-30 minutes, until the artichokes are tender when pierced with a fork. Let them stand for 5 minutes after cooking.