To prepare Roman-style artichokes, begin by cutting the lemon in half. Fill a large bowl with cold water, squeeze the juice of one half into the water, and rub the remaining half over your hands to prevent them from darkening while handling the artichokes.
Trim the artichokes: strip off the tough, darker outer leaves with your hands until you reach the paler, tender inner leaves.
Trim the tough end of the stem and slice off the top pointed tips of the artichoke leaves. Using your hands, gently pry open the artichoke leaves from the center, then use a small paring knife or melon baller to scrape out and discard the inner fuzzy choke.
Peel the fibrous outer layer of the stem and pare the base neatly with a sharp knife. Immediately place the cleaned artichoke into the acidulated lemon water. Repeat this process for the remaining artichokes. Cover the surface with a sheet of paper towel to keep the artichokes fully submerged; set aside while preparing the stuffing.
Gather the mint leaves, roll them tightly, and chop them with a knife without bruising them too finely. Peel the garlic clove, slice it thinly, and mince it finely. Combine the minced garlic and chopped mint in a small bowl.
Add a pinch of salt and black pepper to the herb mixture, then stir well to combine.
Drain the artichokes and gently shake them upside down to remove excess water. Fill the central cavity and spread some of the herb mixture between the leaves of each artichoke. Season the outside of the artichokes by rolling and rubbing them in salt and pepper on your cutting board.
Arrange the stuffed artichokes upside down (stems facing up) tightly packed in a deep saucepan or Dutch oven. Pour in the extra virgin olive oil and the water; the liquid should reach up to the base of the stems.
Cover tightly with a lid and cook over low heat for about 30 minutes, or until the hearts are completely tender when pierced with a fork. Serve the Roman-style artichokes warm with their cooking juices.
