Fill a large pot with water and bring it to a boil over high heat.

Set a large skillet on the stove over medium heat and add 1 tablespoon of the olive oil.

Add the panko to the skillet and cook, stirring often, for 2 to 4 minutes, until the crumbs are golden and crisp.

Transfer the toasted bread crumbs to a small bowl. Season them with a small pinch of the kosher salt and a few grinds of black pepper, then set the bowl aside for serving.

When the water comes to a full boil, salt it well and add the spaghetti to the pot.

Stir the spaghetti for the first 30 seconds so it does not stick together. Cook it until tender but still a little firm in the center, following the package time.

While the spaghetti cooks, put the skillet back over medium heat and add 2 more tablespoons of the olive oil.

Add the chopped shallot to the skillet and cook for 2 minutes, stirring a few times, until it starts to soften.

Add the sliced garlic and the red pepper flakes to the skillet. Cook for about 30 seconds, just until the garlic smells fragrant but is not browned.

Add the drained artichoke hearts to the skillet and spread them out as much as you can. Cook for 4 to 5 minutes, stirring once or twice, until they are heated through and lightly browned on some edges.

Stir the lemon zest into the skillet. Pour in 3/4 cup of the pasta cooking water and let it bubble for 1 minute to make a light sauce.

Before you drain the spaghetti, scoop 1 cup of the pasta cooking water into a heatproof measuring cup and set it beside the stove.