In a medium skillet, heat 2 tablespoons of extra virgin olive oil over low heat. Add 6 minced garlic cloves and sauté for about 1-2 minutes until fragrant. Incorporate 1/2 cup of panko breadcrumbs and a pinch of salt, toasting them for an additional 2-3 minutes until golden brown. Stir in the juice of 1/2 lemon and set aside.

Bring a large pot of salted water to a rolling boil, then add 12 ounces of farfalle pasta. Cook according to package instructions until al dente, usually about 8-10 minutes. Reserve 1 cup of the starchy pasta water before draining.

In a large pan over medium heat, warm 2 tablespoons of olive oil. Add another 4 minced garlic cloves and sauté for 1-2 minutes until fragrant. Add 14 ounces of quartered artichoke hearts, seasoning generously with salt and pepper. Cook for about 2 minutes until softened.

Pour in 1/4 cup of white wine, allowing it to simmer for 1-2 minutes until slightly reduced. Stir in the lemon juice, 3/4 cup of heavy cream, and 1/2 cup of Parmigiano Reggiano. Mix thoroughly and incorporate the drained farfalle along with 1/4 cup of reserved pasta water.

Add 3 ounces of fresh baby spinach to the pan, cooking until just wilted, about 1-2 minutes. Serve immediately, topping each plate with lemon-garlic panko and additional Parmigiano.