In a toaster oven, spread walnuts evenly onto baking pan, toast for 4 minutes, checking to ensure they toast evenly. Set aside.
Pasta with artichokes
In a large pot, boil water, with a pinch of salt, cook the linguine for 10 minutes, to al dente.
While linguine is cooking, in a separate large pot, melt the butter, add smashed garlic clove and saute for 1 minute.
Drain the artichokes, reserving oil for another use, add to the large pan of butter and garlic, stirring often, and saute for 5 minutes.
When the pasta is finished cooking, drain the water, reserving 1/4 cup, add the pasta to the pot of butter and artichoke mixture, add in the 1/4 cup of reserved pasta water, toss with tongs, and saute for 2 minutes. Remove the pan from the stove top, and toss in the walnuts. Serve with fresh grated parmesan and zest of lemon.