Step 1

Cook pasta according to packet instructions, adding the peas for the final 2 minutes of cooking time. Drain, reserving 1 cup (250ml) cooking water.

Step 2

Meanwhile, place 2 tbs reserved oil from the drained artichokes in a frypan over medium heat and cook the eschalot and garlic for 2 minutes or until softened. Set aside 8 artichoke quarters, then add the rest to the pan with the lemon zest and juice, wine and capers. Simmer for 2 minutes or until liquid has evaporated.

Step 3

Transfer artichoke mixture to a food processor and pulse to a coarse paste. Toss with the pasta and chopped herbs, adding enough of the reserved cooking water to loosen. Toss through half the parmesan and season.

Step 4

Divide among 4 bowls, top each with 2 reserved artichoke quarters and drizzle with any remaining oil from the artichokes. Serve with remaining grated parmesan.