Grate zest from one lemon and then squeeze juice from both lemons; set aside.
Drain the canned artichoke hearts, pat dry with paper towels, and quarter them if not already quartered.
Bring a large pot of salted water to a boil and cook linguine according to package instructions (about 8–10 minutes) until al dente; reserve 1 cup of pasta cooking liquid, then drain the pasta.
While the pasta cooks, heat a large 12–14 inch heavy-bottomed skillet over medium heat and add the butter and olive oil.
When the butter is sizzling, add the minced or pressed garlic and cook, stirring, for about 1 minute until fragrant.
Add the shrimp in a single layer, season with 1 teaspoon sea salt and 1/4 teaspoon freshly ground black pepper, and sauté 1–2 minutes per side until just pink and no longer translucent.
Add the drained, quartered artichoke hearts and toss with the shrimp for about 2 minutes until warmed through.
Remove the pan from the heat and stir in the chopped parsley, grated lemon zest, and lemon juice.
Pour the shrimp and artichoke mixture over the drained linguine and toss to combine; add reserved pasta cooking liquid a little at a time (up to 1/2 cup or more) until the pasta is moistened to your liking.
Serve topped with freshly grated Parmesan cheese.
