To Prepare the Artichokes:

• Remove any loose or broken leaves on artichoke and take off any leaves attached to the stem.
• Trim off the tip of the stem (or if you do not like the taste of the stem you can remove the whole thing) and peel it using a vegetable peeler.
• Trim off the top 1/3 of the artichoke and squeeze a bit of lemon juice on to cut areas to prevent browning. Using a serrated knife is easiest.
• Using kitchen sheers trim off the remaining thistles on the outer leaves. Be careful as they can poke you!
• Gently open up artichoke and rinse really well under cold water, getting water inside of the leaves to get out any debris.
• Once it is cleaned, carefully cut artichokes in half.
• Using a spoon remove the "choke". You must do this as they can be a choking hazard (hence the name). This is the purple / pink inner leaves extending down to the white fuzzy hairs. Simple scoop it out and discard.
• Using a large heavy bottomed skillet, heat avocado oil over medium-high heat. Once heated, gentle place artichokes cut-side down and brown for 3-5 minutes.
• Turn heat down to medium and carefully add broth, wine, 1 teaspoon salt and garlic cloves to the artichokes.
• Turn heat to medium-high to bring the broth to a simmer, and then reduce heat to medium-low and cover. A glass lid is useful here to keep an eye on the liquid level.
• Simmer for 20-25 minutes, until artichokes are easily pierced with a sharp knife. Check often on artichokes to make sure all the broth has not evaporated.
• Meanwhile make the "breadcrumbs" by pulsing pecans, zest, garlic powder, black pepper remaining 1/2 teaspoon salt and red pepper flakes until until they fine, but not pureed.
• Once artichokes have fully cooked, pre-heat the broiler.
• Place cooked artichokes cut side up on a rimmed baking sheet and sprinkle with breadcrumbs. Lightly drizzle olive oil on top and broil for 2-4 minutes until nuts are toasted.
• Serve warm with extra lemon slices.