Perhaps Teddy Roosevelt spent time cooking artichokes before saying nothing in the world is worth having or worth doing unless it means effort, pain, difficulty… All dramatics aside, the challenges of prepping artichokes beforehand disappear once you taste them.

Yield: 2 servings

Prep artichokes: Cut 1/2-inch off artichoke stem, and discard. Remove tough outer leaves, and discard. Using a paring knife, remove tough skin off stem and base of artichoke. Cut 1-inch off top of artichoke, and discard. Slice artichoke in half. Remove hairy choke and discard. Rub entire artichoke with lemon, and place in a bowl with cold water. Repeat process with remaining artichokes.

Add 1/3 cup parsley, 3 tablespoons mint, and garlic to a small bowl, and mix well. Strain artichokes, and rub herb mixture in center of artichokes. Add artichokes, wine, oil, and water to a pan, and bring to a boil. Reduce to a simmer, and cook until artichokes are very tender, about 60–70 minutes.  Top with remaining parsley and mint, and serve with cooking juices.