Place a pizza stone or large pizza pan in the oven. Preheat the oven to 500 degrees F.

Bring a small pot of water to a rolling boil.

Remove the stem and large dark green leaves from the artichoke. Keep removing leaves until you get to the heart or the lighter colored leaves. Cut the artichoke heart in half. Rub each half with the lemon half so it doesn’t brown.

Remove the hairy choke. Using a mandolin set to the thinnest setting, shave the artichoke. Hold the leaves and shave from the bottom up. Be careful not to get too close to your fingers.

Add the shavings to the boiling water. Blanch for a minute. Pour the contents into a fine strainer. Set off to the side to dry.

Roll out the dough on a lightly floured surface until it is about twelve inches.

Remove the preheated pan from the oven. Be very careful. Set the pan on the stove. Sprinkle the hot pan with some whole wheat flour. Transfer the dough to the pan.

Spread the olive oil and grated garlic all over the top of the dough. Cover the dough with cheese. Sprinkle the artichoke shavings all over the top of the pizza.

Bake in the oven for 8 minutes until golden and crisp.

Let cool for three minutes before cutting and serving. Serve with some fresh chopped basil and crushed red pepper flakes.