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1
Preheat the oven to 350 degrees.
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2
Place artichokes on a baking sheet, toss with 3 tablespoons of olive oil, salt and pepper, and roast, tossing occasionally until starting to crisp at the edges (anywhere from 30-45 minutes depending on the size of your artichokes).
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3
Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion, salt, pepper and red pepper flakes, stirring occasionally, until the onion has softened, about 8 minutes.
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4
Add the lemon zest and artichokes, and saute, stirring occasionally, for 3 minutes. If your artichoke pieces are more than bite-sized, you can snip them into smaller chunks with poultry scissors. Takes about a minute or two, but the effort will be well worth it.
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5
Stir in the lemon juice, then remove from heat and transfer mixture to a container that will live happily in the fridge for the next day or so.
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6
When you're ready to serve the pasta, bring a large pot of salted water to boil. Remember to salt the water heavily as this is a light pasta and the noodles should be well-seasoned.
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7
Cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water or enough to ensure a moist sauce consistency.
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8
Add half of the feta, and the remaining 2 tablespoons of olive oil, and toss to combine. Re-season if necessary with salt and top with the remaining feta and green onions.
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9
NOTES: The sauce gets better with age, so feel free to leave in the fridge for a day or two before you use it.
