Bring a large pot of salted water to a boil on high heat.  Add dried pasta and cook according to package instructions. Meanwhile, prepare the pesto. To the bowl of a food processor fitted with a blade attachment, add the basil, Parmesan, pine nuts, and lemon zest. Blend until the basil starts to break down. With the blade still spinning, drizzle in the olive oil until a sauce-like pesto is formed. When linguine is tender, drain the noodles, reserving a ½ cup of the cooking water. Transfer noodles to a large bowl, toss with pesto, chopped artichokes, and arugula. Add some pasta water if sauce needs to be thinned.