4 large artichokes
8” x 8” baking dish
Wash and prepare artichokes, peeling away bottom tough leaves. Trim end of each leaf with scissors. Trim base so artichoke can stand upright. Place artichokes in bowl of cold water with lemon juice halves to avoid discoloration. Blanch artichokes for 10 minutes in lightly salted water. Drain upside down, allow to cool to handle. Gently spread apart leaves and with a spoon, scoop out the inedible “choke” to expose the heart. Place upright in a covered container and pour entire contents of bottled dressing over. Coat thoroughly and refrigerate overnight. Do not discard vinaigrette.
To Make Stuffing:
Spoon stuffing mixture into center of each artichoke. With hands, press stuffing between outer leaves trying to get as close to base as possible. Arrange artichokes in baking dish. Drizzle reserved vinaigrette over each, sprinkle top of each with chopped mint. Add chicken broth to bottom of baking dish to a 1-inch depth (add water if necessary). Cover tightly with foil and bake for 1 hour, or until tender, in a 350° oven. Just before service, remove foil and sprinkle Jack cheese on top and allow to melt. Serve immediately.
Pair with Ferrari-Carano Chardonnay.