In a large mixing bowl, combine the all-purpose flour and salt. Then, cut in the cold, cubed butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs. Add the lemon juice (or apple cider vinegar) and slowly incorporate ice water, one tablespoon at a time, until the dough just comes together. Shape it into a disc, wrap it in plastic wrap, and refrigerate for 30 minutes to firm up.

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about a minute, until fragrant. Next, toss in the fresh spinach, stirring until it wilts — this should take just a few minutes. Remove from the heat and let it cool slightly, then squeeze out any excess moisture using paper towels or a clean kitchen cloth before setting it aside.

In a mixing bowl, combine the softened cream cheese, sour cream (or Greek yogurt), grated mozzarella or Gruyère, lemon zest, salt, pepper, and chili flakes. Mix until smooth and creamy. Gently fold in the sautéed spinach and chopped artichokes, ensuring everything is thoroughly combined.

Preheat your oven to 200°C (400°F). On a clean surface or a large piece of parchment paper, roll out the chilled dough into a circle approximately 30cm (12-inches) in diameter. Transfer to a baking sheet lined with parchment paper for easy cleanup.

Carefully spread the spinach artichoke mixture into the center of the rolled dough, leaving a generous 4cm (1.5-inch) border free. Gently fold the edges of the dough inward, creating pleats and ensuring the filling is partially covered.

Slide the galette into the preheated oven and bake for about 35-40 minutes, or until the crust is golden brown and the filling is bubbling slightly. Once done, let the galette cool for about 10 minutes before slicing.

Before serving, garnish with fresh herbs, an extra sprinkle of grated cheese, a crack of black pepper, and an additional zest of lemon. This delightful dish can be served warm or at room temperature, making it perfect for any occasion!