1/2 lb penne or other tubular pasta
Zest of 1 large lemon
1 14-oz jar artichoke hearts packed in water
1 cup flat leaf parsley, leaves and small stems only
2 large garlic cloves
Fill a 6-quart stockpot with water and add 1 tablespoon kosher salt. Bring to a boil, then add the pasta and cook according to package instructions until al dente.
While the pasta water comes to a boil, chop the parsley and garlic, or pulse the parsley and garlic in a food processor a few times until minced. Toss the parsley and garlic with the lemon zest in a small bowl.
Drain the artichoke hearts, then slice each heart in half lengthwise before chopping into 1/2-inch thick half-rounds.
When the pasta is cooked to al dente, reserve 1/2 cup of the cooking water, then drain the pasta
Return the pasta to the pot with the reserved cooking water and toss with the gremolata and artichoke hearts. Drizzle with olive oil to taste and top with additional salt as desired.