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Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.
Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain.
Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about ¼ cup of the reserved pasta cooking water. Toss until creamy and combined.
Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water.
Season to taste with salt and pepper. Top with jalapeños. EAT!