4-6 tablespoons olive oil
4-6 garlic cloves
1 package frozen baby artichokes
3 fennel bulbs
1 red onion
1 box wheat spaghetti
vegan parmesan, if you've got it
sea or kosher salt to taste
freshly ground black pepper
Bring water to a boil with some salt and add the pasta. Chop the garlic and the onion pretty small. Cut up the fennel into fairly large bite size pieces, discarding tough outer leaves if necessary. Chop the fronds and save. Zest the lemon and save that too.
Heat a fairly large pan over medium and add the oil. Then the garlic, onion, fennel, and artichokes. Cook until the artichokes are heated through and the fennel is tender/crisp, covering in between stirs. When the pasta is cooked al dente' drain and add it in too. Stir in the lemon juice and zest, salt, veg parm and pepper. Scatter the chopped fronds over the top at the end.