Roasted Stuffed Artichokes with Mint Oil from 'The New Persian Kitchen'

Ingredients (12)

• 1 lemon
• 2 globe artichokes
• 1/2 cup freshly squeezed lemon juice
• 1 tablespoon dried mint
• 1/4 cup grapeseed oil
• 1 clove garlic, finely minced
• Sea salt
• 2 ounces ricotta cheese, drained
• Pinch of saffron, ground and steeped in 1 tablespoon hot water
• Grated zest of 1 lemon
• 1 egg, whisked
• Freshly ground black pepper