Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Once oil is shimmering, add the potato noodles and season with garlic powder, salt, and pepper. Toss and cook for 5 minutes. Add vegetable broth as the potato noodles start sticking to the bottom of the pan to help them cook. It should take about 15 minutes to cook the potato noodles. When done, set aside on a plate.

Meanwhile, done with the potatoes, season the cod with salt and pepper and set aside.

Heat the remaining tablespoon of the oil in a large skillet over medium-high heat. Once oil is shimmering, add the cod and cook for 4 minutes, flip, and cook another 2-4 minutes until cooked through (if flakes easily, it’s cooked.) Set aside on a plate.

Meanwhile, whisk together the lemon juice, almond milk, Dijon, and arrowroot.

Immediately add the artichokes and garlic. Cook for 5 minutes, stirring, to warm up the artichokes and soak up the pan flavors and let brown slightly. Set aside on the plate with the cod. Add the cup of broth, bring to a simmer over high heat and scrape up the browned bits. Cook until reduced by half, about 5 minutes. Pour and whisk in the arrowroot mixture into the pan and cook until thickened. Add the artichokes and cook for 2 minutes to let the artichokes soak up the sauce’s flavor. Then, nestle the cod back to the skillet, spoon over the sauce in the pan and stir in half of the dill, cooking for 1 minute until fragrant. Serve, garnished with remaining dill, family style with the potato noodles or divide potions onto plates.