Directions

1. Bring a large pot of water to a boil.

2. Add in whole artichoke, try to keep the artichoke leaves faced down. You can use tongs to hold in place. If you are having trouble, make sure you are turning the artichoke every so often so the leaves cook evenly.

3. Boil the artichoke up to 30 minutes, until the leaves are soft and easily fall off.

4. Make your homemade breadcrumb in the meantime. IF using store-bought, combine w/ fresh garlic and pepper, plus any other ingredients not in your breadcrumb.
   
   In a medium size bowl, add in oat flour with a generous sprinkle of each seasoning. Then add nutritional yeast, hemp seeds, onion powder, plus a pinch of salt and pepper. Mix together the breadcrumb until all ingredients are well-combined.

5. Add in red pepper and garlic. Then juice half of your lemon and add a tablespoon of olive oil. Combine together with a fork until breadcrumb lumps together. Mix in your fresh parsley with a sprinkle of red chili. Add more olive oil as needed for a moist glistening breadcrumb.
   Taste test as you go. Add more seasonings and lemon juice if needed.

6. Once artichoke is done, drain artichoke under cold water in a colander, let cool, then remove all leaves carefully. Once you’ve removed all leaves and you find the artichoke heart, chop up the heart and mix into your breadcrumb mix! This is secret sauce.

7. Begin to stuff leaves individually. Use a small spoon or your hands to stuff each leaf at the base of the leaf. You will add half a tablespoon of the breadcrumb mix or less, depending on the size of your leaf. Make sure to use leaves that have the most artichoke meat at the base. It is also best to have damp hands when pressing the breadcrumb into the leaf so everything combines together solidly.

8. Serve with fresh lemon if desired.