Sauté garlic in the olive oil over medium heat in a large saucepan. Drain and roughly chop the artichoke hearts. Add artichoke, chopped olives, Artichoke Tournure, and oregano to saucepan. Simmer for 2 minutes until the mixture is warmed through; remove from heat.
Cook the pasta in a large pot of boiling salted water until al dente, then drain.
Toss the cooked pasta with the sauce. Season with salt and pepper, to taste, and drizzle with lemon oil. Serve immediately with freshly shaved Parmesan cheese.