Globe Artichoke Pizza with Lemon Parmesan Sauce

Hola, sorry its been a few weeks since my last recipe. I've just got back from a lovely holiday traveling up the sunny south east coast of Spain working on my tan lines and feasting on the local cuisine.  Now I'm back and full of Spaniard inspiration starting with this recipe using globe artichokes which is a edible flower that grows through out Spain, Italy and Mediterranean countries. This recipe is slightly labour intensive but is a great way on brushing up how to prepare artichokes and bread dough. Enjoy.

6 tightly packed small artichokes
2 springs rosemary
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
50ml extra virgin olive oil
1 lemon juiced
100ml water

SAUCE:
50g butter
50g plain flour
200ml whole milk
150g grated parmesan
Pinch of sea salt

DOUGH:
400g strong flour
50ml extra virgin olive oil
1 teaspoon sea salt
1/2 teaspoon white sugar
6g dried yeast
275ml warm water

METHOD:
Prepare artichokes by slicing the base off then using scissors cut the tips off each artichoke petal. Sit artichokes in baking tray and drizzle over water, lemon juice and olive oil, then sprinkle with salt and pepper. Cover tray with foil and bake in oven set at 180oC for 30 minutes. Once cooked leave to stand for half an hour.
To make the dough, place the yeast and sugar in with water and leave to ferment for 10 minutes. In a large mixing bowl add the flour and salt then roughly mix together. Add the fermented liquid to flour and start to knead, once a dough forms pour in olive oil and knead in the bowl for 2 minutes. Dust a clean bench surface with flour and turn dough out onto surface and knead vigorously for 10 minutes. Lightly grease the mixing bowl with a little extra oil and add the dough, cover and leave to stand in warm place till doubled in size. Brush a 30x20cm baking tray with extra olive oil and dust with flour then tap it round the pan. When dough has doubled in size fold out into baking tray and stretch out till it lays flat and even in the tray. Using your finger tips press the surface of dough to created small pockets, then drizzle with a little extra olive oil. Bake dough in oven set at 220oC for 10 minutes, once cooked flip the dough over gently using 2 spatulas and bake for a farther 5 minutes. When the base has fully cooked carefully flip back over in tray and leave to cool.
For the sauce melt butter in sauce pan then add flour and stir till the kitchen is filled with the smell of short bread. Add salt and very gradually pour in the milk while stirring, this will prevent lumps. Once all the milk has been added pour in the parmesan and lemon juice, stir till the cheese has just melted then remove from heat. 
To finish preparing the artichokes peel off the tough grey outer leaves till you reach the more fleshy pale part of artichoke. Cut artichokes in half and remove the purple leaves and hairy section with a teaspoon or fingers. Then cut each portion of artichoke in half once more. 
Spread the sauce evenly over dough base and gently break up and distribute the artichoke over pizza. Lastly pick off rosemary leaves and sprinkle over artichokes with a little extra seasoning and olive oil. Bake in oven at 180oC for 15 minutes, once cooked leave to stand for 5 minutes before cutting into 8 piece's.