Preheat oven to 450°F. Line a baking tray with parchment paper and set aside.
In a large mixing bowl stir together artichokes, olive oil, chili flakes, lemon zest, garlic, thyme, salt and pepper. Transfer to a lined baking tray and roast for 20 minutes. Remove from oven and transfer back into the same mixing bowl.
Add zucchini spirals to a large pot of boiling water and cook for 2 minutes. Drain and gently toss with cooked artichokes and chopped basil. Transfer to a serving platter. Top with torn mozzarella.
In a small sauce pan over medium heat; melt butter and stir in walnuts. Cook until butter has browned, 2 minutes. Remove from heat. Sprinkle walnuts over spirals and drizzle with butter. Garnish with basil leaves and parmesan cheese.
In a small non-stick pan over high heat, place lemon halves face down. Cook for 2 minutes until charred and brown. Squeeze warm lemons over salad when ready to serve.