Fill a large pot with water and bring it to a full, rolling boil over high heat. Add a generous amount of salt — at least one teaspoon.

Once the water boils, add the orzo and give it a quick stir to prevent clumping. Set a timer.

Cook the orzo according to package instructions, usually 8 to 10 minutes.

Drain it immediately and do not rinse.

Place a large skillet over medium heat and add the olive oil until it shimmers.

Add the minced garlic and sauté for one to two minutes until golden and fragrant.

Add the drained artichoke hearts and cook undisturbed for two minutes, then stir and continue cooking for another two minutes.

Reduce the heat to low and add lemon zest and juice, stirring to combine.

Add the drained orzo and toss everything thoroughly.

Remove from heat, add chopped parsley, and Parmesan, folding them in gently.

Serve immediately, optionally adding red pepper flakes for heat.