In a medium sized sauté pan (I used my 4qt sauté stainless steal pan), drizzle in 1 Tbsp. of EVOO and turn it on medium heat.
Drain the artichoke hearts, then cut each one in half width wise. Then gather up all the artichokes you can hold in your hands and squeeze the HELL out of them over the sink to remove most the liquid. Toss the squeezed artichokes into your skillet and repeat until all the artichoke hearts have the liquid removed. Removing the liquid will allow the artichokes to actually sauté.
In your skillet, add in the 2 Tbsp. of minced garlic with the artichoke hearts and sauté everything together for 5 - 8 minutes, stirring frequently to prevent any sticking or burning.
Next, add in the remaining 1 Tbsp. of EVOO and toss in the shrimp to the skillet. Make sure they all are laying flat on one side, touching the pan. You may need to scoot some of the artichokes off to the sides to make room. Cook on one side for 5 minutes, flip them over and repeat. Season with salt and pepper to your preference.
Now you'll toss in the Ditalini noodles, the wine and spritz it all with the juice of one of the lemons (I just cut the lemons in half, remove any visible seeds and then squeeze it over the pasta) Season with salt & pepper and stir everything together. Then toss in all the herbs, stir and allow to cook together for 5 - 10 minutes on low heat.
Finally, spritz on more lemon, season with more salt if you want, and grate on some parm. I tossed on some more herbs when I plated the pasta too and it was delicious!
Serving Size 1 cup