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1.
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Bring a large pot of salted water to a rolling boil.
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2.
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While you are waiting for the water to boil, trim the 3 globe artichokes down to the heart, removing all of the tough outer leaves, stem and dark green from the tender whitish green flesh around the heart.
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3.
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Next, cut the hearts in half and carefully cut the choke (the prickly fuzzy layer) off of the top of the heart.
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4.
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Rub the trimmed artichokes with a half of a lemon and put them in a bowl of cold water with the lemon halves.
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5.
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Add the artichoke heart halves and the lemon halves to the boiling water and boil 5 minutes.
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6.
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Using a slotted spoon, pull the artichoke hearts from the boiling water and place on a cutting board.
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(Leave the lemon halves in the water.)
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Keep the water boiling.
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7.
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Slice each artichoke heart half into 3 to 4 pieces and set aside.
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8.
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In a medium pan over medium heat, melt 2 tablespoons of butter with the olive oil.
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Then add 2 cloves of minced garlic, lemon zest and 2 tablespoons of the fresh lemon juice.
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Let this simmer about 1 minute.
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9.
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Meanwhile, add the pasta to the boiling water that you cooked the artichokes in.
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Cook according to the manufacturers directions to al dente.
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Drain and set aside.
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10.
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Add the artichoke heart pieces and the white wine to the pan with the garlic and cook over medium heat, for 5 minutes.
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Then place a lid on the pan and cook another 3-5 minutes or until the artichokes are fork tender.
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11.
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Drain the pasta and add it back to the pot it was cooked in and add the artichokes and sauce to the pot and stir well to coat the pasta.
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12.
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Immediately put the pan of pasta back on the stove, adding the remaining 2 tablespoons of butter, 2 tablespoons of lemon juice and 1 clove of minced garlic to the pan.
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Simmer together until the butter has just melted and everything is combined with the pasta.
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13.
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Toss the pasta together season to taste with kosher salt and freshly ground black pepper.
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14.
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Garnish with fresh herbs.
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Serve immediately.
