300g/10½oz cooked artichoke hearts (available in jars from delicatessens), cut in half, drained, patted dry with kitchen paper
1 garlic clove, peeled, crushed slightly with the edge of a knife
3-4 pinches dried mixed herbs (such as oregano, thyme or rosemary)
350²µ/12½´Ç³ú macaroni, cooked according to packet instructions until just al dente (add a dash of oil to the cooking water to prevent the macaroni from sticking together), drained
50g/2oz plain flour
1 tbsp wholegrain mustard
salt and freshly ground black pepper
2 pinches ground nutmeg
drizzle extra virgin olive oil
60²µ/2¼´Ç³ú butter
160g/5½oz strong hard cheese, grated
800ml/1 pint 7 fl oz milk
40²µ/1½´Ç³ú parmesan, finely grated
100g/3½oz bacon lardons (optional)