In a pot on medium-high heat, add the artichokes with some of the oil from the glass and fry them with a pinch of salt until crispy (5-7 minutes). Remove them from the pot.
Turn the heat to medium and add a bit more oil, if needed. Toast the fennel seeds for a minute, before sautéing the shallots and garlic until translucent.
Add the oats and toast for 1-2 minutes. Add the vegetable stock and cook the porridge for 5 minutes.
1 minute before you reached your desired consistency, add the vegan parmesan, MSG, black pepper and vegan butter. Mix it well and give it final taste before serving it in a bowl.
Sprinkle over the chives and squeeze the lemon on top.
