Slice off the tops of the artichokes horizontally.

Remove the tough outer leaves and stems from the artichokes.

Cut the artichokes into slices about one-fourth-inch thick.

Place the sliced artichokes in cold water with lemon half to prevent discoloration.

Drain the artichokes and dry them thoroughly in a salad spinner.

Pour olive oil into a large roasting pan.

Add the potatoes and artichokes to the pan along with chopped mint and crushed garlic.

Roast in a preheated oven at 375°F (190°C) for 45 minutes, or until the vegetables are lightly browned and tender, turning often to ensure even cooking.

Meanwhile, steam the fava beans for approximately five minutes, or until they are tender but still firm.

Add the steamed fava beans to the roasting pan with the potatoes and artichokes.

Bake for an additional five minutes to allow the flavors to meld together.

Season the dish to taste with coarse salt and freshly ground pepper.

Remove the garlic cloves before serving.

Garnish with chopped fresh mint before serving.