Falsone's Roasted Artichoke-Stuffed Artichokes

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6 large, firm artichokes

2 pounds Jerusalem artichokes, peeled and halved

1 Yukon gold potato (1/2 pound), peeled and quartered

1 1/2 cups freshly grated Parmesan cheese (4 1/2 ounces)

Coarse salt and freshly ground pepper

2 tablespoons extra-virgin olive oil, plus more for brushing

2 tablespoons balsamic vinegar

2 tablespoons chopped parsley

1 teaspoon minced rosemary

1 teaspoon minced thyme

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