Bring a large pot of salted water to a rolling boil. Add your pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse under cold water.

In a medium bowl, whisk together olive oil, the juice and zest of two lemons, and minced garlic until well emulsified.

In a large mixing bowl, combine the cooled pasta with chopped parsley and oregano. Add marinated artichoke hearts and pour the dressing over. Toss gently.

Cover with plastic wrap or a lid and refrigerate for at least 30 minutes.

Before serving, taste and adjust the seasoning with extra lemon juice or olive oil. Sprinkle with crumbled feta cheese if desired.