1. Place a pot that is large enough to fit 2 artichokes over medium heat and add oil and garlic. Cook until fragrant, about 2 to 3 minutes. Set artichokes upright in pot, place 1 lemon slice on top of each artichoke, and add juice, salt and pepper.
2. Fill pot with 1 inch of water. Turn heat to high and cover pot. When water has reached a boil, decrease heat to low and cook until leaves pull away from the artichoke heart, about 45 to 60 minutes. Let cool uncovered. Meanwhile, prepare Pancetta Mousse.
3. Gently tear off large outer leaves of the artichoke and set them aside (remove light-yellow leaves as well, discarding these). Remove choke from heart, then cut heart into small pieces and set aside with leaves. 
4. Lay artichoke leaves in a single layer on a sheet tray. Pipe or spoon a teaspoon of Pancetta Mousse onto the thicker end of each leaf. Garnish with pieces of artichoke heart, and micro amaranth.

Pancetta Mousse
1. Place oil, pancetta, onion and garlic in a medium sauté pan over medium-low heat. Sweat, stirring often, 8 to 12 minutes or until onion is very soft, not browned.
2. Add thyme and ham and cook 5 more minutes, stirring a few times. Then place all ingredients on a plate to cool.
3. When cool, add mixture to a food processor with a metal blade. Purée until smooth. Add mustard, cheese, salt and pepper. Purée again until light and smooth in texture. Check seasoning.