In a sauté pan over medium heat add extra virgin olive oil, garlic, salt and pepper. Cook stirring for two minutes.
Pour in white wine, lemon juice, and lemon zest then simmer for one minute. Add artichokes to the pan and cover then reduce heat and simmer for 4-5 minutes. Add fresh parsley and mint to the pan and toss to coat.
Place four artichokes on two plates standing up with the stem up. Pour the pan sauce over the top and serve.
