Spaghetti with Artichokes and Herbs

Ingredients
1 1/2 pounds baby artichokes, trimmed of outer leaves, stems and tops of larger chokes trimmed, very thinly sliced, no more than 1/8-inch thick
(Baby artichokes are hard to find here. I substituted whole artichoke hearts(Terra Verde) I found them at Sam's. (No vinegar)
2 small, ripe lemons, halved
1/4 cup – Extra Virgin Olive Oil
4 large shallots, finely chopped
4 large cloves garlic, finely chopped or grated
White Pepper (my choice)
Sea Salt, to taste
1 pound gluten free spaghetti
A generous handful mint leaves
A generous handful flat-leaf parsley
1 cup loosely packed basil leaves
(you can use just fresh spinach)
**I added chicken to this dish**
Preparation
Fill a large bowl with water. Squeeze lemons into the water and add them to bowl. Add sliced artichokes to bowl as you work so they don't turn brown.
Bring a large pot of water to a boil for pasta.
Heat 1/4 cup extra virgin olive oil, 4 turns of the pan, in a large skillet over medium heat. Add shallots and garlic, and cook 3-4 minutes more.
Drain the artichokes, discard juiced lemon halves and add artichokes to pan. Season with pepper. Raise heat a bit and sauté until light golden at edges, 6-7 minutes. Add wine, stir and reduce by half. Cover pan, reduce heat to a simmer and cook covered, 5-6 minutes more. Season with salt to taste.
Meanwhile,sea salt the boiling water and cook pasta to al dente. Reserve about 1/2 cup of cooking water before draining pasta.
While pasta cooks, finely chop the mint with parsley. Stack up the basil leaves, roll them into a log and thinly slice the logs of leaves across.
Uncover the artichokes and stir in the reserved starchy water. Bring sauce to a bubble, add drained pasta, mint and parsley. Toss to combine, 1-2 minutes. Turn off heat. Add a handful of basil to pasta and toss again to combine, serve immediately.