1/4 cup butter or margarine
2 Tablespoons flour
1 1/2 cup veggie broth
1/2 cup milk
juice from one lemon (approx. 2 Tablespoons)
2 cans artichoke hearts, chopped
3 cloves garlic, minced
1/2 teaspoon salt
1/4 cup Parmesan cheese, fresh grated
8 – 10 oz pasta
Cook pasta in large pot of boiling water.
While pasta is cooking, simmer butter/margarine, flour & veg broth in small saucepan until it thickens, forming a roux, mixing well. If the mixture does not thicken, turn up the heat and add a little more flour. Add remaining ingredients, except pasta, turn heat to low & simmer for about 5 mins, allowing flavors to blend and cheese to melt.
Drain pasta & toss with sauce & enjoy!