Cook pasta. Ladle out and reserve 3/4 cup water before draining.
Drain and roughly chop artichoke hearts and reserve 1/2 tablespoon
Melt 2 tablespoons butter in large nonstick skillet over medium high
heat until sizzling, then stir in artichoke hearts. Spread in one layer
and and cook undisturbed until lightly golden in spots. Stir in lemon
zest and 3/4 of pasta water. Simmer.