Bring large pot of salted water to a boil for pasta. Move oven rack to middle position and set oven to broil on high. Combine artichoke hearts, just half the parmesan, 1 tbsp olive oil, and a pinch of salt on baking sheet and toss. Broil until artichoke heart edges are crispy, 4 to 8 minutes. Set aside. (TIP: All broilers are different. Watch carefully to ensure artichokes don't burn.)

Add pasta to boiling water, stir, and cook until al dente, 8 to 10 minutes. Reserve ½ cup pasta water, drain pasta, and return to pot, off heat. Pulse sun-dried tomatoes, roasted red peppers, walnuts, garlic, tomato powder, just half the lemon juice, remaining parmesan, and a pinch of salt and pepper in food processor until well-combined, scraping down sides as needed. Add ¼ cup olive oil and pulse until smooth, about 1 minute.

Transfer pesto to pot with cooked pasta and stir in reserved pasta water and a pinch of salt and pepper. Stir over low heat until combined and warmed through, about 1 minute.

Divide mafaldine with red pesto between bowls. Top with crispy artichokes. Buon appetito!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.