Remove tough leaves and stalks from artichokes, reserving parts for stock.
Rub tender leaves with lemon and submerge in water to prevent browning.
Fry garlic and shallots in oil until golden brown.
Add anchovies, wine, and reserved artichoke stems and leaves to the pan.
Cook until the wine has fully evaporated.
Stir in salt, pepper, sugar, mint, breadcrumbs, 5g parmesan, and vegetable stock.
Simmer for 30 minutes and allow to cool.
Mix chopped avocado with chilli, lemon juice, zest, and seasoning.
Slice raw tender artichoke into fine strips and toss with lemon and salt.
Combine the raw artichoke strips with the avocado mixture.
Sieve the artichoke cooking liquid and whisk with olive oil and lemon juice.
Press the mixture into a 10cm ring on a plate and smooth the top.
Top with celery cress, parmesan shavings, dressing, and remaining grated parmesan.