In a large pan of salted boiling water, cook the pasta according to the packet instructions. Drain well, reserving a few spoonfuls of the cooking water.
While the pasta is cooking, heat the artichokes and their oil in a large frying pan over a medium heat. When hot, chuck in the garlic and fry for about a minute, until you get a lovely garlicky aroma. Add the drained pasta to the pan, stir in desired amount of pesto, rocket, lemon zest and juice, and toss together to coat the pasta. Add a couple of spoonfuls of the cooking water to loosen up the sauce.
Serve with a generous sprinkling of Parmesan and lots of pepper.