One Pot Lemon-Artichoke Piccata Pasta

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• 1 Tbsp extra-virgin olive oil
  Ingredient note

  Source: 1 Tbsp. extra-virgin olive oil
• 1 Tbsp unsalted butter
  Ingredient note

  Source: 1 Tbsp. unsalted butter
• 1/2 cup chopped yellow onion
  Ingredient note

  Source: 1/2 cup chopped yellow onion
• 4 each garlic cloves (minced)
  Ingredient note

  Source: 4 garlic cloves (minced)
• 1/2 cup dry white wine (such as Pinot Grigio)
  Ingredient note

  Source: 1/2 cup dry white wine (such as Pinot Grigio)
• 1/2 tsp kosher salt
  Ingredient note

  Source: 1/2 tsp. kosher salt
• 1/2 tsp freshly ground black pepper
  Ingredient note

  Source: 1/2 tsp. freshly ground black pepper
• 4 cups lower-sodium chicken broth (or vegetable broth if making vegetarian)
  Ingredient note

  Source: 4 cups lower-sodium chicken broth (or vegetable broth if making vegetarian)
• 2 cups water
  Ingredient note

  Source: 2 cups water
• 1 lb dry Tortiglioni or ziti pasta
  Ingredient note

  Source: 1 lb. dry Tortiglioni or ziti pasta
• 1/2 cup half and half
  Ingredient note

  Source: 1/2 cup half and half
• 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
  Ingredient note

  Source: 1/2 cup freshly grated Parmesan cheese (plus more for garnish)
• 1 each 14-oz. can quartered artichoke hearts, drained
  Ingredient note

  Source: 1 14-oz. can quartered artichoke hearts, drained
• 2 Tbsp capers (drained)
  Ingredient note

  Source: 2 Tbsp. capers (drained)
• 1/4 cup fresh chopped parsley
  Ingredient note

  Source: 1/4 cup fresh chopped parsley
• 1 tsp grated lemon zest
  Ingredient note

  Source: 1 tsp. grated lemon zest

1. Heat oil and butter in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened. Add wine and increase heat to medium-high; simmer 3 minutes or until liquid is reduced by half. Stir in salt and pepper.
2. Add broth, water, and pasta to pan; bring to a boil. Cook 15 minutes, uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed. Reduce heat to medium, stir in half-and-half and parmesan; cook 2 to 3 minutes, stirring often, until sauce begins to tighten up. (Cream sauces tighten up quickly as they cool, so it’s better to lean on the saucier side here.)
3. Remove from heat and stir in artichokes, capers, parsley, and lemon zest. Garnish with additional parmesan and freshly ground black pepper, and serve alongside lemon wedges for squeezing overtop, if desired.