Step 1

Preheat the oven to 180C / 360F. Ensure that all of your pasta ingredients are gathered and measured before you get the feta cooking - this ensures that the feta is ready around the same time as the pasta and neither sits out for too long.

Step 2

Prepare the feta. Cut once widthways and again lengthways to make four slices. Place these in a lightly oiled baking tray and drizzle with the olive oil and honey. Add salt and pepper to taste and then place in the oven for 20 minutes. We'll use this 20 minutes to prepare the pasta.

Step 3

In a large saute pan, heat a glug of the oil that you drained off the artichokes (or just use olive oil if your artichokes weren't stored in oil). Add the red onion and cook until slightly softened, then add the garlic and cook for a few more moments until fragrant.

Step 4

Add the olives and the artichokes to the pan, saute for another minute to get them warmed through.

Step 5

Add the vegetable stock to the pan. Bring to a simmer.

Step 6

Add the cream and stir until it's mixed through and warmed, but don't allow it to boil (we don't want the cream to split)

Step 7

Add the lemon zest and cherry tomatoes to the pan, then cover and allow the sauce to sit while you cook the pasta. The sauce will feel a little runny, but don't worry - once we add the pasta it will thicken up.

Step 8

Prepare the pasta according to package instructions, then drain and add to the pan with the sauce. Add the herbs. Toss through until the pasta is well incorporated into the sauce.

Step 9

Remove the feta from the oven. It should be golden on top, and browned around the sides. Use a spatula to carefully remove each slice and use it to top the pasta.

Step 10

Squeeze lemon juice over the pasta and serve.