Fill a large saucepan with water and bring to a boil. Add the asparagus and cook for 2 minutes. Remove the asparagus and drop into ice water. Drain and pat dry.

Cook the bow tie pasta according to the package directions. Drain, reserving 1 cup of the pasta water. Return pasta to hot pan.

In a large skillet, heat half the olive oil over medium high heat. Add the artichokes and cook for 3-4 minutes or until they begin to brown.

Add in the garlic and cook for 1 minute.

Add the asparagus, feta cheese, tomatoes, parsley, oregano, lemon juice, and the remaining oil. Toss to combine. Add enough pasta water to coat the pasta.

Heat this mixture until hot. Remove from heat and stir in the lemon juice.

Serve with Parmesan cheese.