Cook capellini according to package directions
Heat 2 tbsp. extra virgin olive oil in a large pan over medium heat
Add 4 minced garlic cloves and sauté until fragrant
Add 14 oz. halved or quartered baby artichokes and ½ tsp. crushed red chili flakes
Deglaze the pan with ¼ cup white wine
Stir in 2 tbsp. butter and juice of 1-2 lemons
Toss cooked capellini with the artichoke mixture, adding pasta water as needed
Top with ½ cup Parmigiano Reggiano and ¼ cup Italian parsley
Prepare lemon-garlic panko breadcrumbs by combining ½ cup panko, 2 tbsp. olive oil, 1 minced garlic clove, juice of ½ lemon, and ¼ tsp. salt
Sprinkle ⅓ cup lemon-garlic panko breadcrumbs over the finished pasta
