Baked Artichoke with Almond Cheese

Squeeze out the juice of the lemon wedge, reserve the juice. Trim the bottom of the artichoke so that it could stand on a flat surface. Trim off the tough tips and remove few tough leaves from the bottom. Bring a pot of water to boil, put artichoke and the lemon wedge in. Simmer for 30 minutes, then drain and let cool. Preheat oven to 400 degrees Fahrenheit. Mix lemon juice, almond, onion, garlic, salt and water in a food processor or blender and blend until smooth. Add water a little at a time and more if needed. Add some olive oil ?optional? Put the artichoke in a baking dish. Stuff the almond mixture into the spaces between the leaves and cover the top. Bake for 20 to 25 minutes.