Take the outer leaves of the artichokes and bend them backwards until the snap off close to the base. Remove several layers of the leaves in the same manner. Continue doing this until you reached the white inner leaves. Trim the tips and quarter the artichokes.
In a small bowl toss the artichokes with the salt, pepper, and flour.
Place a skillet over moderate meat and add the oil and garlic. Cook until the garlic is softened.
Add the artichokes and sauté over medium high heat, stirring, for about six minutes.
Stir in the rosemary, oregano, basil, and the lemon juice. Cook the mixture, stirring, for about one minute.
Add the wine, the pepper flakes, and the salt and pepper. Simmer, covered, for about a half hour, or until the artichokes are very tender.
Add the parsley and boil, uncovered, over high heat for about one minute, or until thickened slightly.