Put a pot of water on the stove to cook the pasta. Once boiling, add a generous handful of salt.
To build the pasta sauce, heat 2 tablespoons olive oil in a medium sauté pan with the shallot and garlic and sweat until tender.
Sizzle in half of the chopped herbs, the artichoke hearts and season with salt and pepper.
Add the verjus and a small ladle of pasta water and cook for about 2 minutes.
Meanwhile, add the pasta to the boiling water and cook until it is just short of al dente, about 1 minute.
Add it directly into the pan with the artichokes, along with a small ladle of pasta water, the butter and about ⅓ cup grated pecorino. Finish cooking the noodles, tossing lightly.
Squeeze half of a lemon over the top of the pasta.
Plate your pasta and top it with a drizzle of fresh olive oil, the rest of the herbs and pecorino.