Bring a large pot of salted water to a boil. Add the pasta and cook until al dente according to package directions. Reserve 1½ cups pasta water and drain.

Meanwhile, in a large Dutch oven or skillet, add the ground lamb and use a wooden spoon or heatproof spatula to press the meat into a thin layer that fills the pot. Cook over medium-high undisturbed until deeply browned underneath, 4 to 6 minutes. Season with salt, add the tomato paste, garlic and red pepper, then break up the meat into bite-size pieces and stir until cooked through and the tomato paste is a shade darker, 2 to 4 minutes. Add the wine, if using, or ½ cup water and stir, scraping up browned bits, until reduced by half.

Add the cherry tomatoes and cook, stirring occasionally, until about half the tomatoes are softened, 2 to 4 minutes. Smash some of the tomatoes to help create a sauce. Add ⅔ cup pasta water and the artichokes and scrape the browned bits from the bottom of the pot. Season to taste with salt and red pepper, then turn off the heat until the pasta is ready.

When the pasta is ready, add the butter and pasta to the Dutch oven. Toss vigorously over medium until the pasta is well coated in sauce. Add dribbles of pasta water as needed until the sauce glosses the pasta. Season to taste with salt and red pepper, then stir in most of the herb leaves, saving a few for garnish.