Spaghetti Cioppino

• Juice of ½ lemon
• 8 tablespoons olive oil
• 12

Stir the lemon juice and 1 tablespoon of the olive oil into a large pot of salted boiling water.

Add the artichokes and boil for 3 to 5 minutes.

Cool under cold running water and reserve.

Fill a large kettle with lightly salted water and bring to a boil.