Prepare pasta according to package directions.
Into a large skillet over medium high heat, add olive oil. When oil is hot, add onions and carrots. Cook, stirring frequently 3-5 minutes, until vegetables begin to soften.
Add artichokes. Continue cooking another 2 minutes, until heated through.
Add garlic and continue cooking 1 minute more.
Add broth and continue cooking until carrots are fork tender.
Season with salt and pepper, to taste.
To the pot with the cooked pasta, add all of the vegetable mixture. Toss gently.
Squeeze lemon wedges over pasta.
Top with parsley. Serve warm.