Halve the lemon and squeeze the juice from 1/2 lemon. Cut the other half into slices. Cut the artichoke stalk to about 2 cm below the flower and peel. Cut off the top 1/3 of the artichokes. Remove the outer 2 rows of leaves. Sprinkle the artichokes with lemon juice
Bring wine, 200 ml water, bay leaves, salt and lemon slices to the boil in a pot. Add the artichokes with the lemon juice and cook covered for about 30 minutes. Artichokes should be covered with liquid
Wash the mint, shake dry and cut the leaves of 6 stems into small pieces. Peel the garlic and press it through a garlic press
Remove the artichokes from the water, quench briefly and cut into six. Heat 3 tablespoons of oil in a frying pan. Sauté the artichokes for about 3 minutes. Season with salt and pepper. Add mint, vinegar and garlic and toss for 1-2 minutes. Arrange the artichokes on plates and drizzle with 1-2 tbsp. olive oil. Garnish with halved cherry tomatoes and mint. Roasted bread tastes good with it