Bring a large pot of water to a boil over medium-high heat.

Meanwhile, finely chop ½ cup fresh parsley leaves and tender stems.

Finely grate ½ ounce Parmesan cheese (about ¼ cup) or measure out 2 generous tablespoons store-bought grated.

Finely grate 1 garlic clove.

Pour off ⅓ cup of the brine from 1 (12 to 14.5 ounce) jar marinated, quartered artichoke hearts into a liquid measuring cup. Drain off the remaining brine.

Heat 2 tablespoons of the olive oil in a large skillet over medium until shimmering.

Add ½ cup panko or homemade bread crumbs and cook, stirring occasionally, until golden-brown, 3 to 5 minutes.

Add the Parmesan and garlic and cook, stirring constantly and scraping the bottom of the pan, until fragrant, about 1 minute.

Transfer to a small bowl. Add the parsley, ½ teaspoon kosher salt, and ½ teaspoon black pepper, and stir to combine.

Add 18 to 20 ounces fresh or frozen cheese ravioli to the boiling water and cook according to package directions. Drain.

Place the reserved artichoke brine and remaining 1 tablespoon olive oil in the now-empty pot.

Finely grate the zest of 1 medium lemon into the pot.

Juice the lemon until you have 2 tablespoons and add to the pot. Stir to combine.

Add the ravioli and artichokes and stir until evenly coated (the ravioli will soak up some of the dressing as it sits).

Taste and season with more kosher salt, black pepper, and lemon juice as needed.

Serve topped with the breadcrumbs and more grated Parmesan cheese.