Cook the pasta according to the package directions and set aside
In a large, deep skillet (or dutch oven) over medium heat, warm a glug of olive oil. Add the onion and sauté for a couple of minutes
Add the mushrooms, thyme, sage, and a pinch of sea salt. Stir and cook for about five minutes, before adding the greens, garlic, and another pinch of sea salt
Stir, cover and cook another 5 minutes over medium heat. Add the wine (broth or water) and wait until it bubbles
Sprinkle in the flour and stir
Add the artichokes to the skillet, along with all of the liquid from the jars
Add a couple of grinds of black pepper, the basil, milk, and Parmesan cheese
Add the cooked pasta, optional add-ins, and stir to combine
Remove from the heat and serve, with additional Parmesan cheese sprinkled as garnish