This is designed to use the home-made cream cheese on. You can use a shop-bought version, but if you do, make sure that when you whisk together the cream cheese and stock you end up with about
In a small pan, whisk together the cream cheese and stock over a gentle heat to make a creamy sauce. Add the artichokes and garlic and simmer very gently for about 10 minutes, stirring occasionally. Transfer to a blender and blitz to a smooth sauce. Wipe out the pan, pour the sauce back in and add lemon juice to taste. Add
Meanwhile, cook the pasta in boiling salted water following the packet directions, or until just al dente. Drain, toss with
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