Baked Stuffed Artichokes
Trim the artichokes, cut the hard leaf tips (or approximately the upper third), break off the stems, and cook the artichokes in salted water with 2 tablespoons of lemon juice for about 15 minutes. Drain, rinse with cold water and drain well. Scrape the hay from the cooked artichokes with a melon baller. Place the scraped artichokes in an oiled roasting pan.
For the filling, peel the garlic and chop finely. Mix the garlic with the breadcrumbs, lemon zest, Parmesan, 2 tablespoons lemon juice, olive oil and mint, and season with salt and pepper. Stuff the artichokes with the filling.
Bake the stuffed artichokes in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) until golden brown, about 15 minutes.