Cut the stem at the bottom of the artichoke to make it stand.

Using a very sharp knife, cut off ½ inch from top.

The leaves of the artichoke have thorny tips. Trim them off using a scissor at about ½ inch.

As soon as you are done trimming, take the lemon slice and rub it on the leaves and on top. This will help to retain the green color which can otherwise turn black.

Spread the leaves a little apart and using a pairing knife or a spoon, remove the choke from the center . This will create a cavity where we will fill with the stuffing.

In a bowl, mix breadcrumbs with oregano, thyme, parsley, chilly flakes, salt, pepper and about 2 tbs extra virgin olive oil.

Pour the mixture in the center of the artichoke and sprinkle a little between the leaves as well.

Next, we would need a deep pan to steam the artichokes in a water bath.

In the deep pan, add chicken stock and roughly chopped vegetables(onion, carrot, tomato, green chilly and peas).

Then, place the artichokes, add 1 cup water and cover the pan with a tight lid.

Let it cook for about 40 mins in low heat.

Remove artichokes from the pot and keep them aside.

The vegetables in the pot should be boiled. Using a masher or food processor, mix them to form a thick sauce.

Add the lemon juice sprinkle some chilly flakes and check for salt in the sauce. If required, add more.

Pull the leaves from the artichoke.. dip it in the sauce and enjoy!