Combine lemon zest and juice from lemon in large bowl with garlic, pepper salt and oil and roasted peppers.
Chop artichokes and add to bowl and marinate for 30 minutes.
Meanwhile, cook pasta as directed. Drain and save 2 cup of pasta water. Toss pasta with pepper mixture, then with parsley and 1/2 cup of almonds. Mix in a little pasta water if needed to loosen. Serve with remaining almonds.