Bread crumbs, Parmesan, and fresh herbs make up the delicious stuffing for these delectable thistles. Serve these stuffed artichokes as an appetizer to share or have one all to yourself for a yummy treat!
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. Squeeze the juice of the lemon halves over the artichokes to avoid discoloration.
Blanch artichokes for 10 minutes in lightly salted water. Drain upside down, stem up, and allow to cool until able to be easily handled. Gently spread apart leaves and with a spoon, scoop out the inedible “choke” to expose the heart.
Place upright, stems down, in a covered container and pour entire contents of bottled dressing over the artichokes. Coat thoroughly and refrigerate overnight. Do not discard vinaigrette.
In a large sauté pan, heat olive oil on medium heat. Add anchovy fillets, pressing with a fork to a paste consistency. Add pancetta and garlic and continue to cook, being careful not to burn. Take off of the heat and add bread crumbs, basil, parsley, Parmesan cheese, salt, pepper and nutmeg. Mix thoroughly.
Assemble and Bake
Spoon stuffing mixture into center of each artichoke. With hands, press stuffing between outer leaves trying to get as close to the base as possible.
Arrange artichokes in a baking dish, stems down. 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.