Heat olive oil in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened.
Stir in artichokes, capers; sauté two minutes then add wine. Reduce to half, stir in cream and veggie broth, bring to a simmer, season with salt and pepper.
Bring a large a pot of water to a boil, cook pasta according to package directions. Drain and toss with sauce over high heat until well combined.
Turn heat off, stir in cheese, butter, lemon zest and parsley before serving.
