In a small bowl, whisk the flaxseed and water until it forms a sticky paste. Set aside.

Drain the artichokes and rinse them well. Now, pulse the seaweed snacks in a food processor until they look like small flakes. Remove them from the food processor and place in a large bowl. NOTE: All my seaweed flakes were completely stuck to the processor bowl and would have been impossible to remove them all, so I did not remove them and it all worked out just perfectly in the end.

Place half the artichokes in the food processor and blend until smooth and creamy. Put the other half of the artichokes in the food processor and pulse ten times, or until they break up into small chunks. Add to a large bowl with the pureed artichokes and seaweed flakes.

Mix the artichokes together in a large bowl with the flax mixture, jalapeno, bell pepper, green onion, hot sauce, horseradish mustard, old bay seasoning, garlic powder and salt. (Mine was plenty salty so I did not add any). Add the breadcrumbs and mix until well combined.

Form the mixture into 1/2 cup patties.

For the aioli, this is a very, very thick sauce, so even with a Vitamix I strongly urge you to soak the cashews overnight. Drain the cashews and rinse, then put in the blender with the garlic, lemon juice and salt. Blend on high speed until smooth and creamy, approximately 2 to 3 minutes. Scrape the sides if necessary. Add 2 tablespoons (30g) of the oil or water and blend until it's fully combined. If you want it to be thinner, add the additional oil or water. Blend well. Store in an airtight container in the refrigerator for up to 3 days. The cashews will cause the aioli to thicken, so add a bit of water and stir until you get the desired consistency.