Cook the pasta according to package directions until al dente. Drain and transfer to a large bowl to cool.
Drain the artichokes, keeping the oil. Coat the pasta with a touch of the olive oil so it does not stick together. Roughly chop the artichokes and add to the pasta. Toss in the arugula, lemon zest, salt, pepper and half of the goat cheese. Drizzle with some more of the reserved olive oil and stir to combine well. Top with the remaining goat cheese. I like to serve this at room temperature but it does keep in the fridge for a day or two.
Check out my video on how to make this recipe here!