Pasta with Artichoke and Leek Sauce

This was pretty good, here is the recipe. It was surprisingly good, however, if you aren't into spicy foods, cut out the red pepper flakes (I broke out into a sweat).

4 garlic cloves thickly sliced
1/4 tsp red pepper flakes
1 398 ml (12 oz??) can artichoke hearts- thinly sliced , reserve some for garnish
1 cup sliced leeks, white part only (4-6 leeks, depending)
3Tbs chopped fresh parsley
1 juice box of apple juice - originally this called for white wine
1 1/2 cups chicken broth
1/2 can of evaporated skim milk
1/2 tsp salt
1/4 tsp black pepper

4 cups dry penne
1/4 cup parmesan cheese, plus more for garnish

Directions:
1. Bring water to a boil in a large pot.
2. Heat the olive oil in a large saute pan. Add garlic, red pepper flakes, artichokes, leeks, and parsley and cook until the garlic begins to brown.
3. Pour in the apple juice and cook till the liquid is reduced by half. Add the chicken broth, return the mixture to a boil.
4. Puree the artichoke mixture in a food processor or blender, return to the pot and add the evaporated skim milk and parmesan cheese.
5. Cook the pasta till tender, drain, and pour the pureed sauce over the pasta and cook over low heat for 3 minutes.
6/ Serve with sliced artichokes and parmesan cheese for garnish.