Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain.
Heat olive oil and butter in a saucepan over medium heat. Add prawns, mushrooms and garlic; cook and stir until fragrant, 1 to 2 minutes. Add artichokes, lemon juice, capers and white wine. Cook and stir until prawns are just cooked through and sauce is bubbling, about 10 minutes. Spoon prawn piccata over individual beds of pasta. Season with salt and pepper.