Fill a large bowl with water and squeeze in the juice of a lemon.

Remove the tough outer leaves from each artichoke until you reach the pale yellow inner leaves.

Trim the stem, leaving about 2 to 3 inches attached. Using a knife, peel away the tough outer layer from the stem.

Cut each artichoke in half and remove the choke if present. Thinly slice both the artichoke hearts and the cleaned stems.

Place the sliced artichokes and stems into the lemon water as you work to prevent discoloration.

Repeat with the remaining artichokes.

Drain the sliced artichokes and stems.

Heat the oil in a large skillet or sauté pan over medium heat.

Add the garlic and cook briefly until fragrant.

Stir in the artichokes, then season with oregano, salt, and hot pepper flakes.

Add the water and cook partially covered until the artichokes are tender and the liquid has mostly evaporated.

Taste and adjust the seasoning if needed.

While the artichokes are cooking, bring a large pot of salted water to a boil.

Cook the spaghetti according to package directions until al dente.

Reserve a small amount of the pasta cooking water before draining.

Add the drained spaghetti directly to the pan with the artichokes.

Pour in 2 to 3 tablespoons of the reserved pasta water.

Toss continuously over medium-high heat for about 1 minute, allowing the pasta and artichokes to combine and the flavors to meld together.

Serve immediately.