Cook risoni following directions on packet. Drain, pour back into pasta saucepan and stir in liquid from artichoke jar and lemon juice. Cover pan with a lid to keep warm.
Heat the oil in a large frying pan over medium heat. Add the garlic, oregano, and chilli flakes. Cook, stirring, until fragrant but not coloured, 30 to 60 seconds.
Add artichokes, tuna and capsicum. Stir to combine. Heat through for 1 minute.
Add this mixture to the pasta pot along with the lemon zest, pepper, parsley and fetta. Serve immediately.
Prawns, artichoke and fetta risoni Use 500 g green prawns instead of tuna. Peel and devein them (leave the tails on if you wish). Add prawns after you have pan-fried the garlic, oregano and chilli. Cook for 2 to 3 minutes until changed in colour. Then continue with Step 3.