In a small bowl, combine the parsley, mint, garlic, salt, and 1 teaspoon of the olive oil. In the cavity of each artichoke half, where the choke was, place 1 teaspoon of the herb mixture. Arrange the artichokes in a deep sauté pan in which they fit snugly. Add the wine, boiling water, the last 3/4 cup of olive oil, and a sprinkling of salt. Cover and simmer on the stove for 20-25 minutes.