Prepare the artichokes, peel them until the pale and light leaves, then cut them in half and remove the choke with a small spoon. Place them in a saucepan with just enough water to cover them. Add the cloves of garlic and a bit of lemon juice. Cook until the stems are tender. Drain in a colander, then immediately place the artichokes in a bowl with 2 or 3 tablespoons of olive oil. Sear for 4 minutes to slightly color them. When they are lightly browned, remove from heat, add a bit of lemon juice, mint, and season gently to taste. Remove 4 halves of the artichokes and set them aside, then mash the rest in the bowl with a fork to release the garlic cloves from their skin (discard the skin). Spread the mixture on the basic bruschetta, adding pieces of the reserved artichoke halves on top of each. It’s also very delicious to add a handful of freshly grated parmesan to the artichoke puree.