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Cook pasta according to package instructions. Drain and return to pot.
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While pasta is cooking, pat artichokes dry and roughly chop artichokes if a smaller size is desired.
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Heat the oil in a large sauté pan over medium heat until warmed. Do not get too hot or it will burn the garlic and make it bitter.
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Add garlic, pepper paste, and anchovy. Cook, stirring, until garlic is fragrant, about 1 minute.
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Add artichokes to the pan and increase the heat to medium-high. Cook artichokes, tossing occasionaly, until heated through and beginning to brown, about 4 minutes.
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Add wine, lemon zest, lemon juice, salt, and pepper to the pan. Simmer for 2 minutes.
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Add spinach to the pan and toss until wilted. Remove from heat.
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Pour spinach-artichoke mixture into the pot with the pasta. Toss to combine. Transfer to a serving bowl, platter, or plates.
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Sprinkle parmesan cheese on top. Garnish with parsley if desired.