This dish comes together as quickly as it takes to boil the water for the pasta. It was inspired by a trip to Seattle’s Pike Place Market. I came upon a fantastic marinated artichoke bar there, and the thought just struck me how tasty marinated artichokes might be in a pasta. And believe me, they are—you don’t even need a protein in this dish because the effect is so meaty. This dish works well with either canned or jarred artichoke hearts.