1) Cook linguine in boiling water until done (for about 10 minutes) and drain.
2) Heat oil in a medium-sized saucepan. Add onion and garlic and sauté for 5 minutes. Slice artichoke hearts in half and add to pan, along with oregano and wine; mix well. Cook over medium heat until just warmed through.
3) Remove artichoke mixture from heat and stir in ricotta cheese. Add to drained linguine and toss until well combined. Serve with Parmesan cheese.