Prepare the artichokes by trimming and peeling them as necessary.

In a bowl, combine the flour, cornstarch, salt, and pepper.

Dredge each artichoke in the flour mixture until well coated.

Heat oil in a pan over medium heat and fry the artichokes until crispy and golden brown.

In another bowl, mix the Greek yogurt, lemon juice, minced garlic, and a pinch of salt to make the labneh dip.

Serve the crispy artichokes warm with the labneh dip on the side.