In a small pot, heat oil to 350° F. Fry the chickpeas until golden brown. Dry on a paper towel, sprinkle with salt and set aside.
Cook the ravioli according to the package instructions and drain. Reserve ½ cup of the pasta water.
In a pan, melt butter over medium heat and add the lemon juice and artichoke hearts. Slowly add the pasta water until a sauce has formed. Add the cooked ravioli and gently toss to combine.
Divide pasta amongst each plate. Garnish with fried chickpeas and chopped parsley.