Place the artichokes in a pot, and cover with enough of the lemon water to just cover them. Bring this to a boil, and then reduce the heat to a simmer, and cook just until fork tender, about 10 minutes. Drain. Heat half the oil in a saucepan, and add the garlic. Heat for a minute or two until sizzling, but do not burn. Add the artichokes with half of the fresh, chopped herbs, and saute 3 to 4 minutes. Add the tomatoes, shrimp, salt and pepper to season. Add hot sauce and cook for 2 to 3 minutes, or just until the tomastoes begin to soften, and the shrimp turn pink. Taste and add additional pepper flakes if you would like more heat.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.
Cook the pasta in boiling salted water until al dente. Drain, and return to the pot, keeping a small cup of the pasta water aside. Add the sauce ingredients, the olive oil, and a few teaspoons of pasta water if needed to moisten to the pot and cook a minute or two until combined. Add the rest of the fresh herbs, and serve, topping each serving with some of the remaining sauce.
