Soak the cashews in boiling water for at least 30 minutes. This should be enough if you have a powerful blender. If not, soak them in very hot water for 2 hours.
Cook the pasta according to the instructions on the package. You want to slightly undercook them. If the cooking time is 12 minutes, cook them only for 9 minutes. Drain them and quickly rinse them under cold water.
Preheat the oven to 200°C (400 F).
Make the cashew sauce by adding all the ingredients (drained cashews, vegetable broth, garlic powder and nutmeg). Blend for 2 to 3 minutes until creamy. If necessary, run it through a sieve to remove any small bits.
Add the pasta, the artichoke hearts and the cashew sauce to a baking dish. Toss gently, then top with the ground cashews to make the crust.
Bake at 180°C for 15 minutes on grill mode. Watch carefully to prevent it from burning, every oven is different.