OK - I actually got kinda creative and attempted to come up with my own thing inspired by the asparagus and lemon pasta.
While my pasta was cooking, in a blender I mixed a drained can of artichoke hearts, 1 clove of garlic, juice from 1/2 lemon, 1 T olive oil, 1/4 cup soy parm, salt & pepper, a dash of cayenne, and a small ladleful of water I stole from the cooking pasta.
After draining the pasta, I put the sauce in the pot I cooked the pasta in to kinda heat it up, then just dumped the pasta in with the sauce.
I think it was a smidgen too lemony, but not so bad that I didn't like it. I'll just use a little less next time. 
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Re: artichoke spinoff
