Make the pesto by blitzing together the rocket, most of the artichoke (leaving a few to toss through the pasta at the end), garlic and nuts (leaving a few teaspoons back for serving) with the olive oil. Add some of the artichoke oil if it is too thick.
Add the pecorino and some salt to taste and blitz a little more until it’s nicely spoonable but still has a fairly rough texture.
Add some lemon juice to taste. Set aside.
Cook the linguine until al dente, drain and toss through with some good olive oil.
Stir in the pesto, warm slightly in the pan and serve with lemon zest and the reserved artichoke hearts, a few rocket leaves, a sprinkle of nuts and a twist of black pepper.