Snap the very ends of the asparagus off. Bring a large pot of heavily salted water to boil. Fill a medium size bowl with ice water. Blanche the asparagus for 3-4 minutes, until just tender. Drain the asparagus and place in the ice water. Drain and dry well.

Cut the asparagus into 1 inch pieces. Add the asparagus to a food processor. Add the mint, cilantro, basil, pistachios, garlic, lemon juice, olive oil and salt, pulse until until combined. Mix in the parmesan, taste and adjust as needed. Set aside or store in the fridge for up to one week.

Working with 1 artichoke at a time, using a knife, trim off all but 2 inches of the leaves. Pull off and discard the dark green outer leaves, then peel and trim the bottom and the stem. Quarter the artichoke and scrape out the hairy choke (if using baby artichokes skip this step). Rub the artichoke quarters all over with the lemon half, squeeze the extra lemon juice into a small bowl of water and add the quartered artichoke to the lemon water. Repeat with the remaining artichokes.

In a medium saucepan of salted boiling water, blanch the artichokes until they are crisp-tender, about 3 minutes. Drain, transfer to a plate and pat dry.

In a medium high-sided skillet, heat 1 inch of oil over medium heat. Fry the artichokes until crisp on all sides, about 3 to 5 minutes. Transfer to paper towels to drain.

In a medium bowl, toss the artichokes with cilantro (or parsley) lemon zest, and crushed red pepper. Season with sea salt.

Bring a large pot of salted water to a boil and boil your pasta until al dente. Add the pesto to a large pasta bowl. Drain the pasta and toss with the pesto. Serve the artichokes with the pasta and fresh feta cheese. EAT!