Cook pasta in boiling water and salt until tender, about 10 minutes. Drain and reserve.
Heat a large skillet over medium-low heat and cook the bacon. When cool, crumble into small pieces.
Add sliced onion to bacon drippings and cook over medium heat until wilted, about 3 minutes. Add artichokes and cook, stirring occasionally, until the begetables are tender and lightly browned on the edges, about 4 minutes. Pour in broth.
Increase heat to high and bring to a boil, scraping the pan. Boil for 30 seconds to reduce liquid slightly. Reduce heat to medium and add drained pasta, olives and bell pepper. Toss until well-blended and warm. Remove from heat and add feta and salt and pepper to taste. Toss until blended. Cover for a few minutes to let cheese melt and the pasta is coasted in a clingy sauce. Taste and adjust seasonings. Serve with bacon and chopped parsley.