This is a really nice little weekday supper - quick, easy and delicious if you like artichokes. I love them, but my girlfriend can't stand them so it wasn't a hit with her. Never mind - she'd been out for lunch without me, so she wasn't that hungry anyway.
First of all, get your pasta cooking. The instructions usually say 75g per person, but we find 50g is more than enough.
The sauce comes together really quickly, so you can start preparing the rest when the pasta's got 5 minutes of cooking time left. Drain the artichokes and cut each heart into quarters.
Heat a frying pan with a little olive oil and warm the artichoke hearts through, on a low to medium heat. Add four tablespoonfuls of cream cheese and a generous grating of parmesan. Season with salt and pepper, and sprinkle with a generous shake of basil. Add a ladle of the pasta cooking water and a squirt of lemon juice (or the juice from a freshly squeezed lemon, if you want) and when the pasta's al dente drain it and add that too. Stir it around to get everything coated in the sauce and heat it through for just a couple of minutes until it's thickened up.
Appalling photography today, for which I apologise.
I love this, but if you also have an artichoke-hater in the house how about substituting them for fresh leeks? Or chicken and leek, if you want a meat version. Some nice mushrooms would probably help all round too, if you happen to have them in.
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