Drain the artichokes and quarter them. Clean and wash spring onions, cut into thin rings. Put something aside for sprinkling. Cook the pasta in boiling salted water according to the instructions on the packet.
Wash the prawns, dab dry. Heat the oil in a pan, fry the prawns for about 2 minutes on each side, season with salt and pepper and remove. Add artichokes and spring onions to the pan, fry for 2-3 minutes while turning, season with salt and pepper, remove.
In the meantime, wash the lemon hot, grate dry, tear off the zest. Melt the lobster soup paste in hot frying fat. Add lemon zest, vermouth, stock and cream, simmer for about 5 minutes.
Wash the tomatoes, dab dry and cut in half. Halve the lemon, squeeze one half. Drain the pasta. Season sauce with lemon juice, salt and pepper. Mix spring onions, artichokes, tomatoes and prawns into the sauce and heat it up.
Arrange noodles with the sauce, sprinkle with remaining spring onion rings.