Start the water for the pasta before starting the sauce. When the water boils, add the pasta and cook until just tender (al dente).
Add ½ a cup of vegetable broth to a frying pan or another wide-bottomed pan. Bring the broth so a slow simmer. Then add the garlic and cherry tomatoes in a single layer in the bottom of the pan.
Cover the pan and simmer the tomatoes for about 10 minutes until they become soft and start to break down. Use the back of a wooden spoon to break up the tomatoes.
Add the artichokes and let them heat for a minute before mixing in the basil and lemon juice.
Once the pasta is done, use tongs to pick it up, let it drain a second, and then add it to the tomato artichoke mixture. Stir in the pasta.
Thaw frozen artichokes and press them to get out any excess water.
Mushrooms can be added to this recipe or as a replacement for artichoke hearts. Add them with the tomatoes and reduce the vegetable broth to ¼ cup, as mushrooms have a lot of moisture. You may need to increase the cooking time to 15 minutes to reduce the overall moisture content.
Keywords: pasta with artichokes, fresh tomatoes, and basil, vegan pasta