Begin by cooking linguine in a large pot of salted boiling water for about 9-11 minutes, or until al dente. Stir occasionally to prevent sticking, then drain.

In a large skillet, heat 2 tablespoons of extra virgin olive oil and 2 tablespoons of salted butter over medium heat. Add the sliced shallots and minced garlic, cooking for 2-3 minutes until softened and fragrant.

Gently stir in the artichoke hearts, capers, lemon zest, and red pepper flakes. Sauté for another 3-4 minutes, allowing the artichokes to warm through and flavors to meld.

Pour in ½ cup of dry white wine, increasing the heat slightly. Scrape the bottom of the skillet to release any flavorful bits, and let it simmer for about 2 minutes to reduce by half.

Add the drained linguine to the skillet, along with a pinch of kosher salt, freshly ground black pepper, and 2 tablespoons of fresh lemon juice. Toss well to coat, using a splash of reserved pasta water to reach your desired sauce consistency.

Stir in the chopped parsley right before serving. Plate the pasta garnishing with grated Parmigiano-Reggiano if desired.