1(15-ounce) can quartered artichoke hearts, drained and patted dry
2lemonszest finely grated and juiced
½cupchopped Italian parsley
½cupgrated Parmesan cheese
Bring a large pot of heavily salted water to a boil. Cook the penne according to the package directions. Drain the pasta, reserving some of the cooking water.
While the pasta is cooking, make the sauce. Heat the olive oil over medium-high heat in a large skillet. Add the artichoke hearts in a single layer and let cook, undisturbed, for 3 minutes or until browned on one side. Flip them over and cook for another 3 minutes. Remove the artichoke hearts from the pan and lower the heat to medium. Add the butter and shallot and cook until the shallots are tender, and the butter is beginning to brown, about 5 minutes. Add the garlic, lemon zest, lemon juice, and capers. Cook, stirring, until the sauce begins to thicken slightly.
Add the pasta and reserved artichoke hearts to the pan and cook for a minute, stirring until the pasta is coated with the sauce. If the sauce seems too dry, add a little of the reserved cooking water, 1 tablespoon at a time. Add the parsley and Parmesan cheese, stir and taste. Season to taste with salt and pepper. Serve immediately.