Make the goat cheese first! Add the goat cheese into the bowl of a food processor. Add the lemon juice and zest. Blend until the mixture is smooth and creamy. This will take a few minutes! Scrape down the bowl until you get all of it to be super smooth. Scoop the goat cheese into a bowl and set it aside while you make the fritters.

Pat the artichokes dry with a paper towel. Use a sharp knife to coarsely chop them.

Stir together the eggs, flour, cheese, garlic, pepper flakes and a big pinch of salt and pepper. Fold in the chopped artichokes until everything is combined. You should have a batter.

Heat 1 tablespoon of olive oil in a nonstick skillet over medium heat. Once the oil is hot, drop ½ cup scoops of the artichoke mixture onto the pan - I do 3 or 4 fritters at a time. Cook for 3 to 4 minutes per side until deeply golden and crispy. Gently flip and crisp up the other side. Remove the fritters and place them on a paper towel lined plate or baking sheet.

Repeat with remaining batter, adding a bit more olive oil as necessary. When finished, sprinkle parmesan all over the fritters.