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Preheat the oven to 160°C.
Toast the pine nuts for 10-11 mins until golden brown.
Bring a large pan of water to a rolling boil and season generously with salt. Drop in your spaghetti and cook according to the pack instructions.
Roughly chop the artichokes and finely chop the garlic, chilli and rosemary.
Add the chopped garlic, chilli and rosemary to a large saucepan with plenty of good olive oil and set it over a medium-low heat.
Cook for 4-5 mins until starting to sizzle and the room is filled with the smell of toasting rosemary, garlic and chilli.
Add the chopped artichokes and stir together, cook for another couple of mins until the artichokes start to break down a little.
Transfer the cooked spaghetti to the artichoke sauce and toss to combine until you have a creamy, emulsified, glossy sauce that coats the pasta.
Add in a handful of pine nuts, plenty of black pepper, roughly chopped mint, lemon zest and juice.
Give it another toss, divide between warm plates and top with extra pine nuts and lemon zest.
Get stuck in.