Step 1

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.

Step 2

Meanwhile, in a large skillet over medium heat, warm 2 tablespoons of olive oil until shimmering. Add the panko, Italian seasoning blend, garlic powder and a pinch of salt and cook, stirring, until the panko is nicely toasted and golden, 2 to 3 minutes. Transfer to a bowl, wipe out the skillet and return to medium heat.

Step 3

Drain the artichokes, reserving 1/4 cup of the marinating liquid. Add the remaining 2 tablespoons of olive oil to the skillet and heat until shimmering. Add the artichokes, capers and black pepper and cook, stirring occasionally, until the artichokes start to brown, about 7 minutes.

Step 4

Add the honey and reserved artichoke marinating liquid and cook for about 1 minute. Add the drained pasta to the skillet and toss until coated, adding the reserved pasta water as needed, if the mixture looks too dry. Transfer the pasta to a serving platter or individual bowls, sprinkle with the panko mixture and serve.