Quarter lemon lengthwise. Stem and mince parsley. Mince garlic. Rinse artichokes and coarsely chop. Place sun-dried tomatoes in a small bowl and cover with warm water to rehydrate.

Add linguine to boiling water and cook until al dente, 9-11 minutes. Reserve 1 cup pasta water and drain pasta in colander. While pasta cooks, start sauce.

Place a medium non-stick pan over medium-high heat. Add 2 tsp. olive oil and garlic to hot pan and cook until garlic is light brown and aromatic, 30 seconds. Add white wine, cream, vegetable base, and 1/2 cup reserved pasta water (reserve remaining for loosening sauce later). Bring to a simmer and cook until sightly thickened, 4-5 minutes.

Add artichokes, half the parsley (reserve remaining for garnish), and half the pecorino (reserve remaining for garnish). Squeeze up to two lemon wedges into pan (to taste). Taste, and season with a pinch of salt and pepper, if desired.

Add cooked linguine and butter to pan and toss to coat. If you need to loosen sauce, add reserved pasta water 2 Tbsp. at a time. Drain sun-dried tomatoes and add to pan (reserve a pinch for garnish). Season to taste with salt and pepper.

Serve pasta in a bowl or plate. Garnish with remaining parsley, remaining pecorino, and remaining sun-dried tomatoes. Squeeze remaining lemon wedges over pasta just before serving.