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Prepare the pasta according to the package directions. Drain and return to the pot.
Meanwhile, heat 1 tablespoon of olive oil in a skillet over medium heat.
Add the garlic and saute for 30 seconds until fragrant.
Then add the frozen artichoke hearts to the pan. Saute until heated through and browned on the outside.
Next add the capers and salt and pepper, to taste.
Transfer the artichoke mixture to the pot of pasta.
Add the lemon juice, the remaining tablespoon of olive oil, and the parsley. Toss well to combine and serve.