In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add fettuccine and cook until al dente, about 9 to 11 minutes. Reserve 1 cup of pasta water and then drain well.
Meanwhile, in a large skillet over medium heat, heat butter and oil until melted and combined. Add onion, lemon zest, red pepper flakes, 1 teaspoon salt, and a pinch of black pepper. Cook until softened, about 8 minutes.
Stir in artichokes and sauté until heated through, about 3 minutes. Stir in lemon juice and remove from heat.
To a large serving bowl, add drained pasta, artichoke mixture, 1/2 cup reserved cooking liquid, and cheese. Toss until combined, adding more liquid if needed to bring the sauce together. Season to taste with salt and pepper.
Fettuccine: Or substitute linguini, spaghetti, or your other favorite pasta.
Water: A little starchy pasta water helps bring the sauce together. If you're worried you might forget to reserve pasta cooking water (it happens to the best of us), put a measuring cup in your colander. That way, when you go to drain your pasta, you'll see the measuring cup and remember.
Lemon: Zest the lemon before you juice it.
Artichoke hearts: Use frozen artichoke hearts that have been thawed and drained well. Do not substitute canned artichoke hearts here.
Yield: This recipe makes 6 generous servings.
Make ahead: This recipe tastes best the day it is made.
Spinach: Add a handful of baby spinach to the skillet with the artichokes for extra color and flavor.
Goat cheese: Instead of Parmesan cheese, make artichoke pasta with a creamy goat cheese that melts into the dish. Tastes fabulous with the lemon!
Chicken: Leftover rotisserie chicken adds protein to the recipe and tastes great, too. Add cooked chicken when you add the artichokes.
Bacon:Cook some chopped bacon or pancetta in the butter/olive oil mixture until crispy, then proceed with the recipe as written.