Boil water with salt. Cook the pasta according to the instructions on the package.Drain and rinse under cold water for 1 minute.
Wash the tomatoes and cut them in half.
Drain the artichoke hearts and cut them in half.
If desired, cut the lemon slices in small pieces, skin on.
Toss the tomatoes, the artichokes and the lemon in a large bowl with oliveoil, a squeeze of lemon juice, salt, pepper and oregano.
Add the pasta to the bowl and mix well.
Serve cold with fresh basil leave and a dash of pepper.