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1
Squeeze the lemons into a large bowl of water.
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2
Working with 1 artichoke at a time, snap off the outer leaves and trim off all but 1/2 inch of the stem.
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3
Using a sharp knife, cut off the leaves at the top of the heart.
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4
Peel the base and stem.
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5
Using a small spoon or a melon baller, scoop out the furry choke.
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6
Add the artichoke to the water and repeat with the remaining artichokes.
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7
Thinly slice the artichoke hearts and return them to the water.
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8
Drain and pat dry.
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9
In a large, deep skillet, heat 1/4 cup plus 2 tablespoons of the oil until shimmering.
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10
Drain the artichokes and pat dry.
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11
Add the artichokes to the skillet and cook over high heat, stirring occasionally, until lightly browned in spots and barely tender, about 7 minutes.
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12
Add the garlic and cook, stirring, until lightly browned, about 2 minutes.
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13
Add the tomatoes and a generous pinch of salt and pepper and cook over low heat, smashing the tomatoes, until the artichokes are tender, about 5 minutes.
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14
Meanwhile, in a large pot of boiling salted water, cook the pasta until al dente.
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15
Drain the pasta, reserving 3/4 cup of the cooking water.
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16
Add the pasta and the cooking water to the skillet and simmer, tossing, until the liquid is nearly absorbed, about 2 minutes.
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17
Stir in the parsley.
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18
In a large, nonstick skillet, heat the remaining 2 tablespoons of olive oil until shimmering.
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19
Season the fish with salt and pepper and add to the skillet, skin side down.
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20
Cook over high heat, turning once, until crisp and cooked through, about 5 minutes.
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21
Transfer the pasta to a large platter and arrange the fish on top, skin side up.
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22
Serve right away.
