The artichokes seasoned with salt and cooked in oil and water with plenty of herbs. Be sure to check their seasoning after cooking and add more salt if necessary. They are best served at room temperature. So, be sure to take them out of the refrigerator an hour before serving.
2 whole dried Sudanese chili hot peppers (available at specialty spice stores)
2 teaspoons salt
2/3 cup / 150 ml water
Clean the artichokes: Fill a large bowl with water to half its height, add the lemon halves and the juice.
Cut the artichoke stalks so they are 1.2-inches / 3-cm long. Using a small sharp knife, carefully trim the leaves around the bottom of an artichoke until the heart is exposed. Remove the furry choke with a spoon and transfer the heart to the lemon water. Repeat with the remaining artichokes.
Cook the artichokes: Heat the olive oil in a pot over medium heat for about 2 minutes. Add the garlic and fry for 30 seconds. Add the basil, mint and chili peppers and cook for 30 seconds. Add the artichokes, season with salt and cook for 1 minute, while stirring. Carefully add the water.
Cover the surface of the liquid with parchment paper (the paper should be placed directly on the artichokes), reduce to a low heat and cook for 25 minutes, until the artichokes are soft but not falling apart. Occasionally remove the paper to stir.
Store and serve: Transfer the artichoke hearts to a container, cover with the cooking liquid and cool. Serve at room temperature with a small amount of the cooking liquid. The artichokes will keep refrigerated in an airtight container (covered with the cooking liquid) for up to 1 week.