Combine garlic and ¼ cup chicken stock in a large skillet and cook over med-low heat until garlic is soft.

Add rice and stir until thoroughly combined.

Raise Heat to Medium and add white wine very slowly stirring all the while. When the wine is completely absorbed into the mixture, add the tomatoes and artichokes and stir until completely combined.

Add the remaining chicken stock gradually, ½ cup at a time. Allow each addition of stock to be absorbed into the rice mixture before adding the next. 

Optional: Add fresh mint and serve immediately.