Bring a large pot of salted water to a boil and cook the mezzi rigatoni until al dente.

While the pasta cooks, blend the artichoke hearts (including the oil) with the garlic, parsley, lemon juice, Parmigiano, black pepper.

Before draining the pasta, reserve at least 1 cup of pasta water.

Add the artichoke cream to a large bowl. Loosen it with a little pasta water until it becomes a sauce.

Add the drained pasta to the bowl and toss well, adding more pasta water as needed until the sauce coats the rigatoni.

Taste and adjust with salt, pepper, extra lemon juice, or more Parmigiano if desired.

Serve warm with extra Parmigiano, black pepper, and a few parsley leafs.