Start by adding pasta to boiling water over high heat with a sprinkle of kosher salt.
Meanwhile, melt butter over medium heat then add garlic, fresh parsley, and a pinch of kosher salt. Sauté until fragrant, making sure not to burn the butter.
Then, turn heat to medium low and add a squeeze of 1/2 a lemon plus 1 tbsp of pasta water (from your currently-boiling pasta).
Add in dried oregano, basil, and parsley to the melted butter mixture with a pinch of kosher salt and pepper. Stir until well-combined before turning off heat.
Once pasta is al dente, strain and quickly rinse under cold water. Then, add to pan with butter mixture and toss to coat.
Add in 4-5 marinated artichoke hearts before serving with a sprinkle of shredded parmesan cheese.