Fill a large bowl with cold water and the juice of one lemon. Working with one artichoke at a time, cut off the top inch of the leaves with a serrated knife. Use kitchen shears to snip off the sharp tips of the remaining outer leaves. Trim the stem so the artichoke sits flat, leaving about an inch attached. Use a spoon to gently spread the center leaves apart, creating a cavity. Rub all cut surfaces with the lemon water to prevent browning.

In a medium bowl, combine the breadcrumbs, grated cheese, minced garlic, parsley, mint, 1/4 cup of the olive oil, and a generous pinch of salt and pepper. Mix with a fork until the mixture is moist and clumps together slightly. Taste a pinch—it should be well-seasoned and aromatic.

Hold an artichoke in your palm and begin spooning the breadcrumb mixture into the center cavity and between the outer leaves. Use your fingers to gently push the stuffing down into the spaces. Don’t overstuff; you want the leaves to be able to open as they cook. Place the stuffed artichokes snugly into a heavy-bottomed pot or Dutch oven that fits them in a single layer.

Drizzle the remaining 1/4 cup of olive oil and the lemon juice over the artichokes. Pour the broth into the bottom of the pot—it should come about 1 inch up the sides of the artichokes. Bring the liquid to a gentle simmer over medium heat. Cover the pot tightly with a lid, reduce the heat to low, and let them braise for 50-60 minutes. They are done when a knife slides easily into the base of the stem and the outer leaves pull off with very little resistance.

Carefully remove the pot from the heat. Let the artichokes rest, covered, for 10 minutes. This allows the juices to redistribute. Use a slotted spoon to transfer each artichoke to a serving platter. Spoon some of the braising liquid over the top for extra moisture and flavor.