Cut each artichoke heart into quarters. Slice the lemon into eight wedges. Set aside.

Heat the olive oil in a large frying pan over medium heat. Add the minced garlic to the oil and cook until fragrant and lightly golden, 1-2 minutes. Add the artichokes and lemon slices to the frying pan. Season with salt and pepper.

Bloom the saffron in the hot water. Add the saffron water to the pan and let the artichokes cook on low heat until the liquid has partially reduced, 5-7 minutes. Remove from the heat and serve warm.