Bring a large pot of salted water to a rolling boil. Add the spaghetti or linguine and cook according to package directions until al dente. Before draining, reserve about 1 cup of the starchy pasta water. Drain the pasta and set aside.

While the pasta cooks, heat olive oil in a large skillet or sauté pan over medium heat. Add the minced garlic and red pepper flakes (if using) and cook for 1 minute until fragrant, being careful not to burn the garlic.

Add the roughly chopped artichoke hearts to the skillet. Sauté for 3-5 minutes, stirring occasionally, until the artichokes begin to lightly brown and soften.

Stir in the lemon zest, lemon juice, and vegetable broth. Bring the mixture to a gentle simmer and let it cook for 2-3 minutes, allowing the flavors to meld and the liquid to slightly reduce.

Add the drained pasta to the skillet with the artichoke mixture. Toss well to combine. Stir in the grated Parmesan cheese, fresh parsley, and fresh basil.

If the sauce seems too dry, add a splash or two of the reserved pasta water until it reaches your desired consistency. Season with salt and black pepper to taste.

Serve immediately, garnished with additional grated Parmesan cheese and fresh herbs if desired.