Prepare the pesto, whizz together the lemon zest, pistachios and almonds into roughly ground pieces. Chop the artichokes and put into a bowl together with the lemon juice and chopped parsley. Stir in the nuts & bind with just enough oil to make a pesto. Cook the pasta in boiling salted water. Take a frying pan, cook gently the onion and the garlic in olive oil until soft. Cut the lampuki into fine strips and add to the onion mixture, splash in with the wine and reduce. Add a ladle full of the pasta cooking water, drain the pasta and stir in. Toss until sauce reduces, spoon in a large spoon of the pesto.