Squeeze at least one half of a lemon into a large bowl of cold water and set aside.
Halve, trim, and remove the chokes on both artichokes, then peel away the tougher skin of the stems. Squeeze lemon juice all over the exposed area of the artichoke, then rub with the squeezed lemon halves. Submerge the artichoke halves in the bowl of lemon water.
Line a medium non-reactive casserole dish with lemon slices. Drizzle the lemon slices with olive oil, sprinkle with minced garlic and sea salt.
Spread breadcrumbs evenly over the lemon slices, then sprinkle with 2/3 cup crumbled feta cheese.
Place the artichoke halves face down over the lemon slices. Drizzle each half with 1 tablespoon of olive oil, letting it drip down in between the artichoke leaves.
Cover the pan with foil, seal, and bake for 45-50 minutes, until the artichoke stems are completely fork tender. Remove the foil, sprinkle with pine nuts and an extra handful of breadcrumbs, and bake for another 5 minutes.
Remove from the oven. To serve, flip the artichoke halves over, stuffing them with the roasted lemon-feta-breadcrumb mixture, and top with pine nuts and fresh mint.
* Shop for Olive Oil, Feta Cheese and KR Organic Seasonings at Koch Ranches Gourmet Country Store: Simply Fresh Texas Foods!