Start by bringing a pot of salted water to a boil. Heat another small saucepan with 1-2 tbsp oil from the packed artichoke hearts, cook the garlic until golden and crispy in parts, 1-2 minutes. Turn off the heat. Add the chopped artichoke hearts and a a twist of black pepper, stir.
Once the pot water is boiling, cook the pasta Al dente according to package instructions or for 2-3 minutes if you are using fresh (Not dry) pasta. Using tongs, transfer the pasta from the water to the saucepan with the artichoke mixture. Stir vigorously to coat the pasta with the artichokes, add small spoonfuls of pasta water as needed (if the pasta appears dry/clumpy) to loosen things up and help the artichokes cling. Add more cracked pepper and salt, stir.
Plate the pasta, squeeze fresh lemon juice off the wedge, add more cracked pepper and extra virgin olive oil as desired.