Drain the jar of artichokes and pat them dry with a paper towel (or clean kitchen towel).

Chop the artichokes into small pieces and place them in a large bowl.

Finely chop the shallot and add it into the bowl.

Chop the parsley and thyme and add it.

Add in the salt/pepper, egg, bread crumbs, and grate 2 cloves of garlic into the bowl.

Mix thoroughly.

Heat the oil in a large frying pan over low/medium heat. Scoop the mixture with a cookie scoop and gently press them into balls and add them to the hot oil.

Using tongs, gently turn them so they cook evenly on all sides.

Once they are lightly browned, place them on a paper towel lined plate to drain while making the sauce.

Using the remaining oil in the pan, grate the remaining 4 cloves of garlic into the oil.

Let it brown, which will happen very quickly–about 20 seconds. Add the flour and stir to combine with the garlic and let cook for another 10-15 seconds.

Whisk in the vegetable broth until the flour has been blended.

Add in a few sprigs of thyme to cook with the sauce. Once the sauce starts to thicken, squeeze half a lemon into the broth and add in the milk and whisk.

Let the sauce heat up and start to bubble.

Add the artichoke meatballs back into the sauce to bring back to temperature.

Serve warm with favorite sides, rice/pasta, etc and top with freshly grated parmesan cheese!