Heat a large pot of well salted water. Once boiling, cook the pasta al dente. Save a cup of pasta water, drain and drizzle with a little olive oil to prevent it from sticking.

Meanwhile, finely slice the garlic. Drain the artichokes and slice them if they are large pieces. Drain the chickpeas and set aside.

Toast the pine nuts in a small frying pan over low heat until golden, about 3 mins. Stir constantly to help prevent them from burning.

Heat a large pan or pot over medium heat and add a good glug of olive oil. Add the garlic and cook for one minute, then add the artichoke and cook for 3-4 mins, stirring frequently. Add the chickpeas and cook for another 4-5 mins, until the chickpeas and artichoke are starting to crisp up. Stir often to prevent the garlic from burning.

Add the drained pasta to the pan with the artichoke with a splash or two of pasta water, and toss well to combine. Season well with salt and pepper.

To serve, ladle the pasta onto plates, finish with the pine nuts, plenty of lemon juice and zest, chilli flakes if using and an extra drizzle of olive oil.