Blitz together the watercress, 3/4 of the artichokes, the ricotta and 3 tbsp olive oil from the jar, then season to taste.
Bring a large pan of salted water to a boil and cook the linguine following pack instructions until al dente. Drain and reserve some pasta water.
Toss the pasta with the watercress pesto along with the remaining artichokes and a ladelful of pasta water.
Finish with an extra drizzle of olive oil and black pepper.
*Note - to try a vegan version of this dish substitute the ricotta with vegan ricotta. Try this recipe for Cashew Ricotta Cheese from The Simple Veganista.
100g (3.5 oz) watercress
280g (10 oz) jar artichokes in olive oil
60g (2 oz) ricotta*
220g (8 oz) dried linguine