Wash the artichokes. Cut off the stems at the base, and remove the small bottom leaves. Stand the artichokes upright in a deep saucepan filled with 2 to 3 inches of salted water. Cover and boil gently, 35 to 45 minutes. Remove from saucepan. Turn the artichokes upside down on plate to drain.
Spread the artichoke leaves open like flower petals. With a spoon, carefully remove the center petals and the fuzzy center from the artichoke bottoms and discard. Keep the artichokes warm.
Brown the Canadian bacon in a skillet, and poach the eggs in boiling salted water.
In a 1-cup microwaveable liquid measure, combine the egg substitute and the vegetable oil spread. Microwave on low (20%) for 1 minute, stirring once halfway through cooking, until the vegetable oil spread is softened.
Stir the lemon juice and mustard into the egg substitute mixture. Microwave on low for 3 minutes, stirring every 30 seconds, until thickened. Stir in the cayenne to complete the Mock Hollandaise sauce.
If the mixture curdles, transfer to a blender and process on low speed for 30 seconds, until smooth. Place a bacon slice in each artichoke. Top with a poached egg and Mock Hollandaise Sauce. Serve immediately.