In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in the vegetable broth and milk, then season with salt and pepper. Add the pasta to the skillet, ensuring it's submerged. Cover with a lid and bring to a simmer.

Reduce heat to low and let the pasta simmer for about 12 minutes, stirring occasionally to prevent sticking. Cook until pasta is al dente.

Remove the skillet from heat. The sauce may be thin but will thicken as it cools. Gradually add the spinach, stirring until wilted.

Stir in the chopped artichoke hearts and half of the grated Parmesan until well combined.

Serve the pasta hot, sprinkled with the remaining Parmesan cheese.