Artichokes Filled with Pork, Mint, and Pine Nuts

Ingredients:

4 artichokes trimmed and middle hairs removed
2 spicy pork sausages
1 lemon
1 bunch mint (finely sliced)
1 bunch of flat leaf parsley (finely sliced)
1 cup pine nuts, toasted
4 slices of bread finely chopped into bread crumbs 
¼ cup parmesan cheese
extra virgin olive oil

Method:

Trim the outer leaves from the artichoke and cut the last 1 ½ inch of the artichoke leaves off, allowing you to clean the hairs from the choke.  Place the chokes in some acidulated water. 
 
To make the stuffing, push the meat out of the sausage skin and discard the skin. Add the herbs, bread crumbs and pine nuts.  Remove the artichoke from the water and stuff with mixture.
 
Stand artichokes in a roasting dish and half fill with water. Cover with tin foil and place in the oven for 25-35 minutes. Remove from the oven and sprinkle with parmesan cheese and return to the oven for 5 minutes.  Remove and allow to cool for 10 minutes before serving.