Instructions

• First, prep the artichokes by filling a large bowl with cold water, then add the juice of one lemon. Remove tough tips and outer leaves from artichokes, cut into quarters lengthwise and then place in lemon water immediately to prevent browning.
• Fill a large pot of water and bring to a boil over high heat. Salt the water, use enough so it tastes like the sea. Drain artichokes from the lemon water and add them to the boiling water for 5-7 minutes until tender. Remove with a slotted spoon and set aside.
• Return the water to a boil, then add the asparagus to blanch. Cook for 1 minute, until the leaves are bright green and tender. Remove with a slotted spoon and set aside with the artichokes.

• Return the water to a boil and then add your pasta. Cook according to package instructions. Drain into a colander in the sink, reserving some of the pasta water.

• Now it's time to pull it together and create a quick pan sauce. In a large skillet, heat 3 tablespoons of olive oil over medium heat, and then add garlic and chili flakes. Cook until light golden brown. Add the pasta, vegetables, and black pepper, toss to coat. If it seems too dry, add a little more olive oil and some of the reserved pasta water.
• Remove from heat and transfer to a serving platter. Drizzle with olive oil and lemon juice and top with lemon zest and grated cheese. Serve at once.