Artichoke, Broad Bean, and Pecorino Pasta Salad

Ingredients

• 6 small globe artichokes
• 1 lemon, halved
• 400 gm dried busiate (see note)
• 2 tbsp extra-virgin olive oil
• 80 gm unsalted butter
• 2 golden shallots, thinly sliced
• 2 garlic cloves, finely chopped
• 20 gm salted capers, rinsed
• 200 gm podded broad beans (about 380gm unpodded)
• 1 tbsp lemon juice, plus 1 tsp finely grated rind
• 80 gm (1 cup) finely grated pecorino, plus extra to serve
• ¼ cup (loosely packed) oregano leaves, plus extra to serve
• Crème fraîche and julienned preserved lemon, to serve