Fettuccine With Artichokes And Feta

• 18 ounces packaged frozen artichoke hearts (not thawed)
• 1/4 cup extra-virgin olive oil, divided
• 1/4 cup unsalted butter
• 2 cups chopped onions
• Salt and pepper, to taste
• 1/8 teaspoon dried hot red-pepper flakes
• 2-3 tablespoons fresh lemon juice, or to taste
• 1 teaspoon finely grated fresh lemon zest
• 1 pound dried egg fettuccine
• 4 ounces feta cheese, crumbled and divided
• 2 green onions, finely sliced

1. Preheat the oven to 350 degrees.
2. Place artichokes on a baking sheet, toss with 3 tablespoons of olive oil, salt and pepper, and roast, tossing occasionally until starting to crisp at the edges (anywhere from 30-45 minutes depending on the size of your artichokes).
3. Meanwhile, heat oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute onion, salt, pepper and red pepper flakes, stirring occasionally, until the onion has softened, about 8 minutes.
4. Add the lemon zest and artichokes, and saute, stirring occasionally, for 3 minutes. If your artichoke pieces are more than bite-sized, you can snip them into smaller chunks with poultry scissors. Takes about a minute or two, but the effort will be well worth it.
5. Stir in the lemon juice, then remove from heat and transfer mixture to a container that will live happily in the fridge for the next day or so.
6. When you're ready to serve the pasta, bring a large pot of salted water to boil. Remember to salt the water heavily as this is a light pasta and the noodles should be well-seasoned.
7. Cook pasta in boiling water until al dente. Reserve 1 cup pasta-cooking water, then drain pasta in a colander and add to artichoke mixture along with 1/2 cup reserved water or enough to ensure a moist sauce consistency.
8. Add half of the feta, and the remaining 2 tablespoons of olive oil, and toss to combine. Re-season if necessary with salt and top with the remaining feta and green onions.
9. NOTES: The sauce gets better with age, so feel free to leave in the fridge for a day or two before you use it.

frozen artichoke, extravirgin olive oil, unsalted butter, onions, salt, pepper, lemon juice, lemon zest, egg fettuccine, feta cheese, green onions

Taken from food52.com/recipes/28951-fettuccine-with-artichokes-and-feta (may not work)