Heat the butter in a large skillet over medium heat.
Saute the artichoke hearts in the butter until heated through.
Remove from heat.
Add the fettuccini to the artichoke mixture.
Toss well to coat, adding salt and a generous amount of pepper to taste; may also toss in additional butter if desired.
Serve on warm plates or in pasta bowls.
Serve with grated Parmesan cheese.