Zest the lemon and reserve the zest. Cut the lemon in half and squeeze the juice into a large bowl, removing any seeds. Fill the bowl halfway with water.

Prepare the artichokes: Break off the tough outer leaves until you reach the tender inner leaves. Trim the thorny tips and fibrous layers from the bottom. Cut each artichoke into quarters and remove the fuzzy centers. Cut the quarters into 1/2-inch wedges (leave whole if using baby artichokes). Immediately place the prepared artichoke pieces into the lemon water to prevent browning.

Drain the artichokes thoroughly.

Heat olive oil in a large nonstick frying pan over medium-high heat. Add garlic, lemon zest, orange peel, and chili flakes and cook until fragrant (about 2 minutes).

Add the drained artichokes, salt, and cracked pepper to the pan. Stir well.

Pour in 1/2 cup of water, cover the pan, and reduce heat to medium. Cook until the artichokes are tender when pierced, about 15 minutes, or until the water is absorbed.

Remove from heat and stir in sherry vinegar and the remaining olive oil.

Transfer the marinated artichokes to a shallow bowl and let cool to room temperature.

Just before serving, stir in fresh parsley and add more salt to taste.