Melt 2 tablespoons of butter in a heavy bottomed skillet. Add the garlic and mushrooms and saute until softened, 1-2 minutes.

Add the artichoke hearts and capers and sauté for one more minute.

Add the wine and then simmer and reduce until it gets slightly thicker and is reduced to 1/4 its previous volume (about 1/4 - 1/2 inch in the pan.) Add the lemon juice and zest.

Remove from heat and slowly swirl the remaining 2 tablespoon cube of butter around the pan so that it slowly melts.

Immediately add the parsley and parmesan and toss with the hot cooked pasta.