Using a potato peeler remove long strips of lemon zest peel from lemons (be sure to avoid the white pith underneath the peel, as you want only the yellow lemon zest for this recipe), and set aside.

Fill a large stock pot with about 3-4 quarts of water. Add half the lemon peels, 1 teaspoon granulated sugar, and 2 teaspoons kosher salt, stir to combine, and cover. On high heat, bring to a boil, uncover, and boil for only 2 minutes (no more, or it will give the pasta a bitter taste). Remove and discard the peel.

To prepare the pesto, add the remaining ½ cup of the lemon zest strips to a food processor, along with slivered almonds, sliced and cut Parmesan cheese (½ cup), ½ teaspoon granulated sugar, 1 teaspoon kosher salt, pepper, and garlic. Process for about 15 to 20 seconds. Add extra-virgin olive oil to the mixture, and process until oil is just incorporated (about 10 seconds - mixture should NOT be completely smooth).

When the pasta is done cooking, reserve 1 cup of pasta water. Drain the pasta (do not rinse). On a serving bowl add lemon juice, pesto, drained pasta, and only ½ to ¾ cup pasta water. Toss to coat pasta with the pesto. Add artichoke hearts (if used) and chives, and toss again.

If the pasta looks too dry, add remaining ¼ or ½ cup of pasta wate and toss again. Taste for seasoning. Serve immediately and garnish with freshly grated Parmesan cheese, and more chives if desired.