In a large pot, bring salted water to a boil. Add the spaghetti or linguine and cook according to package instructions until al dente. Reserve 1 cup of the pasta water, then drain.

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 30 seconds, or until fragrant.

Stir in the chopped artichoke hearts and cook for an additional 2-3 minutes until they begin to brown slightly.

To the skillet, add the lemon zest, lemon juice, and vegetable broth. Stir well to combine, allowing the flavors to meld together for about 2-5 minutes.

Toss the drained pasta into the skillet, adding a splash of reserved pasta water if necessary to help everything combine.

Add the grated Parmesan cheese, fresh parsley, and basil, along with salt, black pepper, and red pepper flakes (if using). Toss everything together until well mixed.

Plate the pasta and sprinkle extra Parmesan on top for a beautiful finish, then enjoy immediately!