4 cups jarred whole baby artichoke hearts packed in water

¼ cup extra-virgin olive oil, plus extra for serving

Salt and pepper

4 garlic cloves, minced

2 anchovy fillets, rinsed, patted dry, and minced

1 tablespoon minced fresh oregano or 1 teaspoon dried

⅛ teaspoon red pepper flakes

½ cup dry white wine

1 pound tagliatelle

1 ounce Parmesan cheese, grated (½ cup), plus extra for

serving

¼ cup minced fresh parsley

1 ½ teaspoons grated lemon zest

1 recipe Parmesan Bread Crumbs

1. Cut leaves from artichoke hearts. Cut hearts in half and

   dry with paper towels. Place leaves in bowl and cover with

   water. Let leaves sit for 15 minutes. Drain well.

2. Heat 1 tablespoon oil in 12-inch nonstick skillet over

   medium-high heat until shimmering. Add artichoke hearts

   and ⅛ teaspoon salt and cook, stirring frequently, until

   spotty brown, 7 to 9 minutes. Stir in garlic, anchovies,

   oregano, and pepper flakes and cook, stirring constantly,

   until fragrant, about 30 seconds. Stir in wine and bring to

   simmer. Off heat, stir in artichoke leaves.

3. Meanwhile, bring 4 quarts water to boil in large pot. Add

pasta and 1 tablespoon salt and cook, stirring often, until al

dente. Reserve 1½ cups cooking water, then drain pasta and return it to pot. Add 1 cup reserved cooking water, artichoke mixture, Parmesan, parsley, lemon zest, and remaining 3 tablespoons oil and toss to combine. Season with salt and pepper to taste and adjust consistency with remaining ½ cup reserved cooking water as needed. Serve, sprinkling individual portions with bread crumbs and extra Parmesan and drizzling with extra oil.