Place garlic and 2 tablespoons oil in a small, unheated skillet. Turn heat to low and cook until mixture sizzles. Let sizzle for 30 seconds, then remove from heat and transfer to a small bowl to cool.
Combine artichoke hearts, parsley, basil, mint, almonds, lemon juice, Parmesan, ½ teaspoon salt, and ¼ teaspoon pepper in a food processor and pulse to chop and combine. Add garlic mixture and pulse a few times to combine. With machine running, drizzle in 6 tablespoons oil until mixture is smooth and all ingredients are incorporated. If pesto is very thick, drizzle in warm water 1 tablespoon at a time until it reaches your desired consistency. Taste and season with additional salt and pepper, if needed. Serve, or cover and refrigerate to serve later. Store, refrigerated, for up to five days.
Photography by Robert Bredvad. Food and Prop Styling by Maeve Sheridan.