In a large pot, combine linguine, vegetable broth, diced onion, olives, halved grape tomatoes, artichoke hearts, and minced garlic. Stir until well combined.

Sprinkle in salt and pepper, stir again to ensure even seasoning, and let rest for a couple of minutes.

Place the pot over high heat and bring to a boil. Reduce heat to medium-low and cook uncovered for about 10-12 minutes until pasta is al dente and liquid is absorbed.

Remove from heat and stir in fresh dill and crumbled feta, allowing feta to melt slightly.

Transfer to a serving dish and garnish with additional dill and feta, if desired, then serve immediately.