Boil a large pot of salted water and cook pasta according to package instructions until al dente. Reserve 1/2 cup of pasta water, then drain and set aside.

In a large skillet, heat olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.

Stir in the drained artichoke hearts and lemon zest. Cook for 3 to 4 minutes until the artichokes are slightly browned.

Reduce heat to low. Add the butter, lemon juice, salt, and black pepper to the skillet, stirring until the butter is completely melted.

Fold the cooked pasta into the skillet, tossing gently to coat. If the pasta seems dry, add a splash of the reserved pasta water to create a glossy sauce.

Remove from heat and toss with grated parmesan cheese and fresh chopped parsley. Serve immediately.