Step 1

Bring a large pot of water to a rapid boil. Add a generous pinch of salt, followed by the pasta. Cook just to al dente, according to package directions, then drain and set aside.

Step 2

While pasta cooks, warm olive oil in a large skillet over medium-high heat. Add garlic and cook for 30-60 seconds, just until fragrant. Add white wine or broth, then bring liquid to a rapid simmer.

Step 3

Add the pesto, followed by the cream and Parmesan, stirring into a smooth sauce. Add artichoke hearts, lemon juice, 1/2 teaspoon salt, and 8-10 cranks of fresh-ground black pepper. Stir well, then let the sauce simmer for 2-3 minutes.

Step 4

Add drained pasta to the skillet, stirring well to coat. Serve with lemon wedges, additional Parmesan, and fresh basil leaves, as desired.