Remove the artichokes from the can and drain. Halve each artichoke heart and place cut-side down on paper towels for 5 minutes. Remove to a plate and season both sides with ½ teaspoon of the salt and black pepper

Heat the olive oil over medium-high to high heat in a large pan. Add the artichokes cut side down. Cook for about a minute, or until the artichokes just start browning. Turn the heat to medium and add the wine, cooking until almost all the wine has evaporated. Remove the artichokes to a plate and set aside. Wipe the pan clean and set on the stovetop.

Drain the capers from the brine they were packed in. Rinse with cold water briefly to remove some of the brine but do not soak in water. Set aside.

In a food processor, add the ricotta, lemon zest, lemon juice, remaining 2 teaspoons of kosher salt, white pepper, nutmeg, and sugar. Process until the ricotta is creamy and smooth, scraping the sides as needed. Put the whipped ricotta cream mixture into a large pan on the stovetop.

In a large pot of boiling water, add some kosher salt so the water tastes like the sea (2 tablespoon per 6-8 quarts of water). Add the pasta and cook to al dente (follow package directions). About halfway through, start heating the sauce on medium low, stirring occasionally until the sauce is hot but not bubbling - adjust the heat as needed. Once done, transfer the pasta from the pot to the pan with the sauce along with the artichokes and stir to thoroughly combine. If the sauce sees too thick, add a little of the starchy pasta cooking water to thin it out.

Combine the pasta well with the sauce, then place portions in 4 individual plates or bowls. Serve with small basil leaves and extra lemon zest.