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Preheat the oven to 220C/425G/gas 7. Warm half the oil in a medium pan over a medium-low heat and gently fry the garlic until fragrant and just beginning to colour very slightly, about 3 minutes.
Add the beans with their bean stock and simmer for 5 minutes. Stir in the cider vinegar, then transfer to a baking tray or roasting dish. They should be pretty wet.
Make a small space in the middle of the beans and up-end your ricotta into the tray. Dot around the artichokes and sprinkle the oregano, chilli flakes, and thyme sprigs over everything. Season well, then drizzle with the remaining 3 tablespoons of oil and place in the oven for 15-20 minutes until the edges of the ricotta are just beginning to darken.
Zest over the lemon, scatter over the mint leaves and serve with a fresh green salad.