‘Break’ spaghettini to taste, cook in salted water according to package directions (“al dente”), rinse, cool and drain.
Break out the stem end from the artichoke hearts, removing the hard fibers from the undersides of the bottoms. Cut the lemon in half and rub the bottoms on the spot with the lemon cut surface. Cut all the leaves into small pieces, remove the ‘hay’ from the center and peel the bases smooth all around. Squeeze both halves of the lemon and add the juice to cold water. Pour in the bottoms on the spot so they don’t discolor.
Remove peel from garlic and cut into sticks. Dry the artichoke bottoms, then cut each in half once and slice the halves. Heat the olive oil in a wide frying pan and roast the artichoke slices in it. Add the garlic sticks and fry them briefly. Put everything on a plate and cool.
Peel the tomatoes, cut them into quarters and remove the stalks. Core the quarters and cut the flesh into strips. Rinse shrimp in a colander under cold water and drain very well. Peel and finely dice the shallots. Rinse parsley, chop coarsely.
Stir sherry vinegar, Aceto balsamic vinegar and cream sherry with just under 1/2 tsp. salt as well as the sugar. Once the salt and sugar have dissolved, grind enough pepper on top and whisk in the oil. All prepared