Prepare Artichoke Sauce: Drain and rinse the canned artichoke hearts, then add them to a blender with olive oil, lemon juice and zest, and a pinch of salt. Blend until creamy, adjusting texture with reserved pasta water as needed.

Sauté Aromatics: In a large skillet, heat olive oil over medium heat, then add grated garlic and optional capers. Sauté for 1 minute until fragrant and golden.

Cook the Pasta: Bring salted water to a boil, add spaghettini, and cook until al dente (about 8-10 minutes). Reserve a cup of pasta water, then drain the noodles.

Combine Sauce and Noodles: Pour the artichoke sauce into the skillet with sautéed garlic and capers, stir to combine, then add the drained spaghettini. Gradually mix in reserved pasta water until desired consistency is reached. Season with salt and pepper.

Serve Immediately: Transfer the pasta to plates, garnish with basil and chives, and serve hot with extra lemon wedges.