Modified from Taste of Home
1/2 lb green beans (fresh would be best, you can also use frozen...they used asparagus, which I hate)
4 cups uncooked pasta
3 tbsp oil
1 can (14 oz) artichoke hearts (they say water packed quartered...I can only ever find it in brine so I rinse mine)
2 garlic cloves
2/3 cup asiago cheese (they used goat cheese)
2 tsp parsley
1 lemon, zested and juiced
2/3 cup grated Parmesan cheese
salt and pepper to taste
Cook green beans. Cook pasta. Drain and reserve 1 cup of pasta water.
In a large skillet, heat 1 tbsp oil. Add artichoke hearts and brown. Add garlic and cook for another minute. Add to pasta. Add green beans, cheese, parsley, lemon, salt and pepper to taste and remained oil. Toss to combine, adding enough reserved pasta water to coat. Heat through. Serve with more Parmesan cheese.
Serves 6.