In a large skillet, heat olive oil over medium heat. Saute garlic for one minute. Add lemon and cook for an additional minute. Add artichokes, cook 3 to 5 minutes or until they begin to brown.
Add zoodles, sardines and capers and cook until heated through. Remove lemon rinds. Garnish with almond slivers and fresh dill.
Notes
If the sardines are packed in oil you can reserve the liquid in use in place of the additional olive oil.
Not a fan of sardines? Try canned tuna packed in oil.