Bring a pot of water to a boil. Trim the artichokes with scissors, snipping the pointy tips off of the top of the leaves. Cut the base stems so that the artichokes sit flat and upright. Cut the lemon in half, squeeze in one half of the juice into the water. Add the trimmed artichokes and allow to boil for about 15-20 minutes until the leaves are just barely starting to want to give. They will be finished baking in the oven, so you don’t want them to be fully cooked at this point, but close.

Meanwhile, toss together the almond meal, garlic, nutritional yeast or grated parmesan, fresh herbs, olive oil and half of the salt & pepper. It should pinch together easily when your done combining it. Add a splash more olive oil if needed. Taste it and adjust adding more nutritional yeast/parmesan or salt & pepper if desired.

Remove the artichokes from the water and rinse with cool water or place in an ice water bath. Once they are cool enough to handle, turn them over and drain out the excess liquid. Open up the center of the artichoke blooms, using a knife to cut out any center leaves and scrape out the furry choke. Rinse off any extra fur and shake dry.

Preheat the oven to 375. Squeeze lemon juice all over each artichoke. Crumble up the crumbs and press in between some of the leaves and sprinkle the rest in the center of the artichoke. Carefully crack each egg and slide into the center of the artichoke. Place upright in a baking dish and sprinkle the remaining salt and pepper all over the artichokes.

Place in the oven and bake for 15-20 minutes until the whites are mostly cooked through and the center yolk is glazed over in white. Add more time if you prefer your yolks to be cooked through.

Serve immediately while still hot.