Instructions

• Bring a large pot of salted water to a boil for the pasta.
• If using artichokes marinated in oil or packed in brine, drain them thoroughly. Place the drained artichoke hearts (1 14‑ounce can), 1/2 cup freshly grated Parmesan, the zest and juice of 1 lemon, 4 minced garlic cloves, 4 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a food processor.
• Pulse/blend the artichoke mixture until combined and creamy but still slightly textured — it should be sauce-like, not completely smooth. Taste and add more salt or pepper only if needed.
• Cook 8 ounces spaghetti or bucatini according to package directions. Before draining, scoop out and reserve 1/4 cup of the starchy pasta water. Then drain the pasta (do not rinse).
• Return the hot drained pasta to the pot off the heat (or over the lowest burner). Immediately add the artichoke sauce and toss to combine.
• Add the reserved 1/4 cup starchy pasta water a little at a time while tossing, until the sauce coats the noodles and comes together to your liking.
• Sprinkle additional Parmesan (to taste) and 1/4 cup chopped fresh parsley over the pasta, toss briefly to distribute, and serve immediately.