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Pot-Roasted Artichokes

['1 lemon, halved', '3 1/2 pounds baby artichokes (about 18)', '1/4 cup olive oil', '2 garlic cloves, thinly sliced', 'Kosher salt', '1 1/2 cups dry white wine (such as Sauvignon Blanc)', '1 tablespoon drained capers', '1/4 cup torn fresh mint leaves', '2 tablespoons fresh flat-leaf parsley leaves']

Squeeze lemon into a large bowl of cold water. Working with 1 artichoke at a time, pull off tough dark outer leaves until mostly yellow leaves remain. Using a serrated knife, cut 1" off from top. Trim stem, leaving at least 1/2" of stem intact; using a paring knife or vegetable peeler, remove tough outer layer from stem. Dip artichoke in lemon water to prevent discoloration. Pry open leaves to expose choke. Using a small spoon, scrape choke from artichoke and discard. Place artichoke in lemon water.
Drain artichokes and set stem side up on a paper towel-lined baking sheet. Let stand about 2 minutes to drain; pat dry.
Heat oil in a wide heavy pot over medium-high heat. Place artichokes, stem side up, in pot and reduce heat to medium-low. Scatter garlic over, season with salt, and cook, without stirring, just until garlic is golden, about 3 minutes.
Add wine; cover pot, reduce heat, and simmer, without stirring (which could cause artichokes to fall apart), until artichoke hearts are very tender, 25-30 minutes.
Add capers, bring to a boil, and cook, uncovered, until wine has evaporated, about 2 minutes. Add mint and parsley and cook (it's okay if a few artichokes tip over), reducing heat if necessary to prevent scorching, until artichoke tops are deep golden brown, about 3 minutes.
Serve artichokes warm or room temperature, drizzled with pan juices.
DO AHEAD: Artichokes can be made 2 hours ahead. Let stand at room temperature.

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