Prep several small, slender-ish artichokes (think morelli or violet, not globes): Strip away all the tough outer leaves, cut off the tops, and scrape the outer fibrous layer from the stem. Quarter length-wise and remove the fuzzy choke (which should be minimal) and soak in fresh lemon juice diluted with water while you mince some garlic and deseed and dice a few small tomatoes. Heat some olive oil in a casserole/tegame, add the garlic and cook for a minute or so, then add the drained artichoke pieces. Salt and pepper well, combine, cover and cook until the stems are tender, adding water if the garlic starts to stick or brown and turning the artichokes occasionally. About half-way through the cooking, add the tomato, and when just ready garnish the artichokes with mint, fresh or dried.