Clean the artichokes by removing the outer leaves until you reach the tenderest leaves. Clean and cut the stem leaving 2 cm and remove the tip.
Cut each artichoke in half and remove the inner beard with a pitter or teaspoon. Then cut each half into 2-4 pieces according to size and place in lemon water. Proceed in this way with all artichokes.
In a pan, heat the olive oil, the chopped shallot and the tejpatas.
Add the drained and buffered artichokes and increase the heat to the maximum. Cook over high heat for 2-3 minutes.
Cover with the hot stock. When the stock has completely evaporated, continue over high heat to give the artichoke color and crispness.
When the artichokes are cooked, add salt and pepper. Remove from the heat and add mint leaves and fresh thyme. Sauté to mix and let rest in the pan for 1-2 minutes to allow the aromatic herbs to give their aroma and scent to the artichokes.
Remove the tejpatas and serve the hot artichokes.