Drain the artichokes and blot dry with a dishtowel. In a 12-inch skillet, heat 2 Tbs. of the olive oil over medium-high heat until shimmering hot. Add half of the artichokes cut side down, sprinkle with salt and pepper, and cook until golden-brown, 3 to 4 minutes. As each one browns, flip it and brown the outside, about 2 minutes more. Transfer to a bowl and repeat with the remaining 2 Tbs. oil and the second batch of artichokes. Reduce the heat to medium and add the reserved cooked artichokes to the ones in the skillet, along with the garlic. Cook, stirring, until fragrant, about 1 minute. Add 1/2 cup of water and the lemon juice; bring to a boil. Reduce the heat to low, cover, and simmer until just tender, about 20 minutes. Uncover the pan, stir in the parsley and mint, raise the heat to medium, and simmer until any remaining liquid is mostly evaporated, 1 to 2 minutes. Season to taste with salt and pepper, and serve.
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Photo: Scott Phillips