1. Remove outer leaves and tough skin off the stem. Trim the top portion off and cut the artichokes in half. Place in cool water with lemon juice.
2.Bring a large saucepan of water to boil and simmer the artichokes until tender. Remove from heat and cool, then scoop out the hairy spiky part in the center.
3.Lightly toast the pine nuts in a hot frying pan, then set aside. Fry the bacon in a dash of oil until crispy, then set aside. Next melt butter in the pan, add spinach and stir for a minute. Add spring onion and garlic and cook until soft and translucent. Combine all ingredients and toss gently. Season with salt and pepper.
4.Fill the artichokes with the stuffing, place them into an oven proof dish and drizzle with olive oil. Cook for 15-20 minutes on medium-high heat till golden.