Use market tender artichokes, they work at its best! I used a violet variety.
While water for pasta is reaching temperature put in a pan a spoon of e.v. olive with minced spring onion, one garlic clove and some red hot chili stripes and let stir about 5min.
Cook the pasta.
Add at very last minute to the pan the artichokes, finely cut in slices and a crumble of feta cheese.
Drain the pasta, save 3 spoons of its cooking water.
Mix pasta with the veggies in the pan with that water and let stir a couple of minutes to combine, mixing everything well. Add fresh lemon zest.