Step 1

1 Bring a large pot of salted water to a boil

Step 2

2 Cook the pasta according to package directions until al dente

Step 3

3 Reserve 1 cup of the pasta water, then drain the pasta

Step 4

4 Meanwhile, in a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering

Step 5

5 Add the panko

Step 6

6 Italian seasoning blend, garlic powder and a pinch of salt and cook, stirring, until the panko is nicely toasted, 2 to 3 minutes

Step 7

7 Transfer to a bowl, wipe out the skillet and return it to the stove

Step 8

8 Drain the artichokes, reserving 1/4 cup of the marinating liquid

Step 9

9 Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering

Step 10

10 Add the artichokes, capers and black pepper and cook, stirring occasionally, until the artichokes start to brown, about 7 minutes

Step 11

11 Add the honey and reserved artichoke marinating liquid and cook for about 1 minute

Step 12

12 Add the drained pasta to the skillet and toss until coated, adding the reserved pasta water as needed, if the mixture looks too dry

Step 13

13 Transfer the pasta to a serving platter or individual bowls, sprinkle with the panko mixture and serve