Clean the artichokes: trim the stems and peel them. If very long, cut them into medium pieces — you’ll cook them too.

Snap off the dark green outer leaves and cut off the top of each artichoke to remove the spikes.

Gently open the artichokes and remove the inner beard.

Soak them in a bowl of water with lemon juice while preparing the stuffing, to prevent oxidation.

Finely chop the breadcrumbs, mint, garlic, and a pinch of salt.

Drain and pat dry the artichokes. Fill the centers with the breadcrumb mixture.

Place the artichokes upside down in a medium pot. Add the stems and pour in enough water to reach about halfway up the artichokes.

Drizzle generously with olive oil and sprinkle with salt and any leftover stuffing.

Cover and cook over medium heat for about 20–25 minutes, or until fork-tender.

Serve hot or at room temperature with plenty of rustic toasted bread.

And don’t forget the scarpetta.