Combine the juice of 2 lemons with ½ cup olive oil (or use the oil from the marinated artichoke hearts for extra flavor!), 1 tablespoon each minced garlic and shallots, ½ teaspoon each black pepper and salt, and ¼ cup Parmesan cheese.
Add red pepper flakes for a bit of heat if desired, then shake rigorously.
Pour the dressing over the combined salad ingredients (4 cups cooked rigatoni, 3-4 cups fresh arugula, 1 cup marinated artichoke hearts, diced, ½ cup grated Parmesan, and zest from 1-2 whole lemons).
Toss and enjoy!
