If you’re using fresh or frozen artichoke hearts, season with lemon juice. Heat olive oil in a pan and sautée the artichokes on medium for 10 minutes. If you’re using artichoke hearts in brine/oil drain them to remove as much liquid as possible, season with lemon juice and sautée with a touch of water for 10 minutes on medium. Either way, season with salt and pepper to taste.
While artichokes cook, boil pasta according to package instructions. Reserve about 1/4 cup cooking water and drain.
Add cooked pasta and cashew cream to the pan with artichokes. Add reserved pasta water if needed. Stir to combine, allowing the cream to warm through.
Divide into plates, garnish with lemon rind and enjoy.