For the artichokes alla romana, remove the woody leaves of the artichokes, cut off the top with the fleshless leaves and smooth the bottom. Rub the cut surfaces with lemon.
Combine mint, garlic, bread crumbs, salt, pepper and oil. Spread the artichoke leaves apart with your fingers and fill with the mixture, pressing them back together so the filling doesn’t fall out. Place the artichokes upside down side by side in an ovenproof dish.
Pour the vegetable stock and cover with a lid or aluminum foil. Cook in the preheated oven at 220°C for about 60 minutes and serve the artichokes alla romana hot.