Heat oil and butter in a large high-sided sauté pan over medium heat. Add onions and garlic; cook 3 to 4 minutes, until softened. Add wine and increase heat to medium-high; simmer 3 minutes or until liquid is reduced by half. Stir in salt and pepper.
Add broth, water, and pasta to pan; bring to a boil. Cook 15 minutes, uncovered, stirring occasionally, until pasta is al dente and most liquid is absorbed. Reduce heat to medium, stir in half-and-half and parmesan; cook 2 to 3 minutes, stirring often, until sauce begins to tighten up. (Cream sauces tighten up quickly as they cool, so it’s better to lean on the saucier side here.)
Remove from heat and stir in artichokes, capers, parsley, and lemon zest. Garnish with additional parmesan and freshly ground black pepper, and serve alongside lemon wedges for squeezing overtop, if desired.