Roast the artichoke hearts

• Preheat the oven to 200 °C.
• Pat the artichoke hearts dry with paper towel and place them on the baking sheet.
• Add olive oil and salt, season with pepper and toss gently to coat.
• Spread in an even layer and roast, flipping halfway, until browned and slightly crisp at the edges.

Cook the spaghetti

• Bring a large pot of well-salted water to a boil.
• Add the spaghetti and cook according to the package directions.

Make the lemon-Parmesan paste

• In a bowl, combine the Parmesan, salt, pepper and lemon zest.
• Add the lemon juice and olive oil and stir until the mixture resembles a thick paste.

Loosen the sauce with pasta water

• Reserve some pasta water before draining.
• Drizzle a little of the pasta water over the Parmesan-lemon mixture and stir to thin it slightly.

Toss the pasta with the sauce

• Drain the spaghetti and transfer it to the hot pot.
• Add the Parmesan-lemon mixture and quickly toss to incorporate.

Finish with butter, basil and artichokes

• Add the butter, basil, roasted artichokes and remaining olive oil.
• Keep tossing until the sauce is silky and clings to the spaghetti, adding pasta water if needed.

Serve

• Top with basil, black pepper and a squeeze of lemon.