Fill a large bowl with water and stir in a portion of the lemon juice. This acidulated water will keep the artichokes from browning while you work.

Trim the top inch and the stem from each artichoke, then peel away the tough outer leaves until you reach the pale yellow-green inner leaves. Halve them lengthwise and drop them immediately into the lemon water.

Combine the oil, lemon zest strips, smashed garlic, red pepper flakes, thyme, and salt in a large Dutch oven.

Drain the artichokes well and add them to the pot. Bring to a simmer over medium heat, then reduce to medium-low and cook gently, stirring occasionally, until the artichokes just start to soften, about 10 to 15 minutes.

Remove the pot from the heat and let the artichokes sit in the oil until fork-tender, about 30 minutes—the residual heat finishes the cooking perfectly.

Stir in the remaining lemon juice, minced lemon zest, minced garlic, and mint. Season with salt and pepper to taste.

Transfer the artichokes to clean jars and pour the aromatic-infused cooking oil over them until completely submerged. Serve once cooled to room temperature, or chill for later use.