Drain artichokes and roughly chop. Add to a large bowl with lemon juice.

Lightly brown a clove of garlic in a large non-stick pan with a drizzle of olive oil, add the drained artichokes and cook 4 to 5 minutes, adding salt and pepper to taste.
Cook the pasta salted water according to package directions, set aside ½ cup of cooking water. Strain the pasta, reserving ½ - 1 cup of the water.

Add the paccheri to the pan with the artichokes, add cooking water and cook for 1 minute on a high heat.

Turn the heat off, add grated Grana Padano, stirring well and serve the pasta immediately.

Makes 4 servings.