Artichoke & Lemon Gremolata Pasta

1. Cook pasta according to package directions in salted water until al dente. Reserve 1/2 cup pasta water before draining. 2. While pasta cooks, heat olive oil in a large skillet over medium heat. Add sliced garlic and cook until fragrant and lightly golden, about 2 minutes. 3. Add halved artichoke hearts to the skillet and sauté for 5-7 minutes until lightly browned. 4. In a small bowl, combine lemon zest, chopped parsley, and a pinch of salt and pepper to make the gremolata. 5. Add drained pasta to the skillet with the artichokes and garlic. Pour in lemon juice and about 1/4 cup of reserved pasta water. 6. Toss well to combine, adding more pasta water if needed to create a light sauce. Season with salt and pepper to taste. 7. Serve immediately, topped with the fresh gremolata.