Remove the artichokes from the stem and remove the outer leaves. Wash well and cut off the remaining leaves with kitchen scissors.
Brush the sliced sections with lemon juice.
Peel and finely chop the garlic and shallot.
Wash the parsley and mint, shake dry and chop.
In a bowl, mix the breadcrumbs, shallot and garlic. Fill the spaces between the leaves of the artichokes with the crumb mixture.
Bring 2cm water to the boil in a wide pan. Set the artichokes upright and simmer over a low heat for 10 minutes until the artichoke bases can be pierced. Remove from the boiling water and drain well on kitchen paper. A;low to cool and dry.
Heat the frying fat to 170°C and cook the artichokes in batches until golden brown. Drain and place on a plate.
Fry all the artichokes portions in small batches. Garnish with fresh mint.