For the lemon oil, wash lemons hot, dab dry and rub the peel. Squeeze the lemons. Mix 6 tbsp. juice and peel. Stir in 4 tablespoons of oil. Rinse artichokes, drain and cut in half.
Peel the garlic and cut into thin slices. Wash parsley, shake dry, pluck off the leaves and cut into strips.
Cook the pasta in 3-4 l boiling salted water (approx. 1 teaspoon salt per litre) according to the instructions on the packet. Meanwhile roast pine nuts in a large pan without fat and take them out. Wash the fish, dab dry.
Heat 3 tablespoons of oil in a frying pan. Fry the fish for about 2 minutes on each side, depending on the thickness (the fish steaks should still have a pink core inside, then they are juicy and tender). Season with salt and pepper.
Add approximately 1⁄3 of garlic. Sprinkle fish with approx. 2 tablespoons of lemon oil. Turn again in the hot pan and place on a plate. Cover with aluminium foil and let rest for 4-5 minutes.
Drain the pasta and let it drain. Pluck the fish into pieces. Heat 1 tablespoon of oil in the frying fat. Fry the rest of the garlic and artichokes. Mix in penne, pine nuts, parsley, fish and remaining lemon oil, heat briefly.
Season to taste with salt, pepper and possibly lemon juice.