1. Bring a large pot of well-salted water to a rolling boil. Cook the pasta according to the packet instructions until al dente. Before draining, reserve a generous cup (about 200 ml) of the starchy pasta cooking water, this is key to building your sauce. Drain and set aside.
2. Heat a generous drizzle of extra virgin olive oil in a large frying pan or wide sauté pan over a medium-low heat. Add the chopped onion and cook slowly, stirring occasionally, for 2-3 minutes until deeply golden and caramelised. Be patient, this step builds the sweet, savoury backbone of the entire dish.
3. Increase the heat to medium-high. Add the halved marinated artichoke hearts to the pan and sauté for 4-5 minutes, turning occasionally, until they pick up a golden colour on the cut sides.
4. Add the drained Manzanilla olives and stir to combine. Add the minced garlic, lemon zest, and a few generous grinds of black pepper. Stir for 1 minute until the garlic is fragrant. Add the knob of butter and a splash of the reserved pasta water (start with 4–5 tablespoons). Stir and let it bubble for 2–3 minutes, adding more pasta water as needed, until you have a glossy, cohesive sauce.
5. Add the drained pasta to the pan and toss well to coat every strand in the sauce. If the sauce looks too thick, add a little more pasta water and toss again. Divide between bowls and finish with an extra drizzle of extra virgin olive oil, a pinch of dried oregano, and a very generous amount of freshly grated Parmesan.

Little tips:

• Don’t skip the pasta water: The starch it contains is what emulsifies the butter, olive oil, and artichoke juices into a proper sauce.
• Add a kick: A pinch of chilli flakes added with the garlic adds a gentle heat that complements the briny olives.
• Make it vegan: Swap the butter for extra olive oil and skip the Parmesan, or use a plant-based alternative.