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.
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.
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.
Add drained pasta to the skillet, stirring well to coat. Serve with lemon wedges, additional Parmesan, and fresh basil leaves, as desired.
Notes
Store-bought Pesto: Most store-bought brands are good for a recipe like this, where the pesto will be mixed in with other ingredients to form a sauce. Our favorite is always DeLallo.
Homemade Pesto: If you have an extra five minutes, you can make pesto from scratch! Use this traditional basil pesto with a hint of lemon zest for a classic, or give this zucchini basil pesto a spin for a nutritional boost and clever way to use up a bounty of summer zucchini.