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1
Trim the stems from the artichokes and snap off the tough leaves.
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2
Cut off the top third of each artichoke and snip off the leaf tips with scissors.
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3
Steam the artichokes over moderate heat until tender when pierced at the bottom, about 30 minutes; check the water level halfway through cooking.
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4
Transfer to a plate.
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5
Add the Jerusalem artichokes and potato to the steamer and steam until tender, about 40 minutes; again, check the water level halfway through.
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6
Pull the center leaves from the artichokes and scrape out the hairy chokes with a small spoon.
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7
Set the 4 prettiest artichokes aside.
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8
Remove the leaves from the 2 remaining artichokes and refrigerate for another use.
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9
Quarter the 2 artichoke bottoms and place in a bowl.
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10
Add the Jerusalem artichokes and potato and mash the vegetables to a smooth puree with a potato masher.
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11
Stir in 1 cup of the Parmesan and season with salt and pepper.
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12
Preheat the oven to 350.
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13
Spoon the stuffing into the centers of the 4 reserved artichokes.
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14
Separate the leaves of the artichokes slightly and use a small spoon to pack the remaining stuffing in between them.
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15
Set the artichokes on an oiled baking sheet, brush with olive oil and sprinkle each with 2 tablespoons of the remaining Parmesan cheese.
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16
Bake for about 30 minutes or until very hot and browned around the edges.
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17
In a bowl, whisk the 2 tablespoons olive oil with the vinegar and season with salt and pepper.
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18
Set the stuffed artichokes on plates, drizzle on the vinaigrette and sprinkle with the parsley, rosemary and thyme.
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19
Serve hot.
