For the olive oil mixture:

1. Mix first four ingredients into a bowl large enough to hold all the artichokes. Set aside while you trim the artichokes.

For the artichokes:

1. Aggressively trim the artichokes one by one. Cut off the top third (pointy end of the artichoke.) Then remove the outer leaves placing each fully trimmed artichoke immediately in the olive oil and lemon mixture. Toss to coat.
2. Once all the artichokes are trimmed and coated in the oil mixture turn them out into a medium hot sautee pan. Flip so all are cut-side down. Cook until the artichokes begin to take on some color, 3 – 5 minutes. Add about 1/4 cup of water, cover and cook until the water evaporates, about 2 minutes.
3. Remove the cover and flip all the artichokes so they are cut-side up, sautee until they begin to color. Add another 1/4 cup of water, cover and cook until the water has evaporated, about 2 minutes. Remove one artichoke and test for doneness. If they are not quite done add a bit more water, cover and cook another couple minutes.
4. Cover a platter with fresh spinach or arugula. Spread the artichokes over the greens. Drizzle with a little good olive oil and garnish with grated parmesean cheese, flakey salt, crushed red chili flakes and ground pepper. Serve with lemon wedges.