Melt butter in a frying pan over medium heat.

Add minced garlic, chopped onion, and sliced mushrooms to the pan.

Cook, stirring occasionally, until the mushrooms are soft, about 5 minutes.

Meanwhile, cook linguine al dente according to package directions.

Drain the linguine.

Stir diced tomato, sliced ripe olives, dry white wine, lemon juice, and sliced marinated artichoke hearts into the frying pan mixture.

Bring the sauce to a boil and reduce by about 1/3, approximately 5 minutes.

Place the cooked linguine in a serving bowl.

Top the pasta with the sauce mixture from the frying pan.

Grate parmesan cheese over the pasta.

Serve the linguini with artichoke sauce hot.