Start with the globe artichokes. Trim off the stem and remove the tough outer leaves until you reach the tender, young leaves. Cut off the top third of the artichoke with a sharp knife. Rinse them under cold water to remove any dirt.

In a large bowl, add the extra-virgin olive oil, crushed garlic, the juice of one-half of the lemon, and sea salt. Toss the trimmed artichokes in this mixture. Ensure each piece gets a good coating.

In a large skillet, heat the olive oil over medium-high heat. You want it hot enough for frying but not smoking.

Place the artichokes in the skillet with the hot oil. Be careful to avoid any splattering. Fry for about 3-5 minutes until they become golden brown.

After the initial frying, add the rosemary sprigs, lemon zest, and crushed red pepper flakes. Continue cooking for another 2-3 minutes, allowing the flavors to meld beautifully.

Once crispy, remove the artichokes from the skillet and drain them on paper towels to absorb any excess oil. Season with extra sea salt to taste—go easy; you want to enhance, not overpower.