Bring a large pot of water to a boil. Add the pasta with plenty of salt (about 1 tablespoon) and stir. Cook until just shy of al dente, according to the package directions.

Meanwhile, heat the oil and butter in a large deep skillet set over medium heat. Add the shallots and garlic and cook, stirring, being careful not to burn, until the shallot is tender, about 2 minutes.

Add the artichokes, capers, lemon zest, and red pepper flakes and toss until the artichokes are well coated and slightly tender. Reduce the heat to low.

Once the pasta is fully cooked, reserve 1 cup of the pasta water and set aside. Drain the pasta and set aside.

Increase the heat to medium-high. Add the wine and cook, stirring, until reduced by half, about 2 minutes.

Reduce the heat to medium and add the pasta, salt, pepper, and lemon juice and toss to coat. Once the pasta begins to absorb the sauce, add 2/3 cup of the pasta water and gently toss again to combine. Add the parsley and toss once more.

Divide the pasta among 4 plates and garnish with Parmigiano-Reggiano (if using) and additional parsley.