I was quite nervous about telling my husband what we were having for dinner as he is an avid carnivore, but as it was he absolutely loved this dish, which made two of us - will be cooking this again soon!

Loved this!! i do it now every 2 weeks or so. My husband really enjoyed it too. I used a bit more oil and less lemon juice. I also added some italian spice mix. Used more pasta for 2.

Simple and very tasty, I used half the lemon suggested

Such a simple 'can't be bothered cooking' meal, very, very tasty & so so quick!

Ad the lemon juice bit by bit. To much juice will soon spoil the taste of this dish.

I think there's way too much lemon in this recipe which overwhelms the artichokes. However, the recipe has a lot going for it so I think next time I'll use half the lemon juice and zest as suggested and see how it goes. I found that the lemon got less overpowering as the dish cooled down, oddly, so maybe best served cold?

A nice, light summer recipe - also good with tinned artichokes, which is all we had in the cupboard!

Exquisitely simple and simply exquisite. Make sure you season well.

Excellent recipe, however used more spaghetti for two than suggested. Wonderful subtle flavours - adding anything else would spoil it, loved its simplicity.

A fresh, light and sunny pasta.

I used lime juice and fresh artichokes. Though the artichokes could not compete with the lime juice. I would suggest that if you use fresh artishokes to marinate them first. Also I would use less lime/lemon juice then mentioned in the recipe.

Definitly a pasta you would like to serve on a warm summer evening.

It is quick and easy, I used double the quantities, but one half lemon and about 4 cloves of garlic

This was very tastey - a nice and refreshing change from other pasta dishes. I think it would also be very good served cold as a pasta salad.

this was fantasic,as I live in South Carolina usa, Iam able to get the best Grouper , I broiled it(grilled) brushed with olive oil and salt and black pepper. Poured the juices over the fish to serve. The lemon and artichoke complemented the fish so well. So good I am making it again for my son who is an executive chef tomorrow and I will sleep well tonight!!!!!

Didn't need all the lemon though, used all the rind and half the juice, next time would only use rind & juice of half a lemon... Yummy & light though :)