You can thin out the pesto with some good olive oil and toss it with some pasta (already suggested). My favorite combo is chunked fresh tomatoes, water-packed mozzarella cheese, a few basil sprigs chopped, your thinned out pesto, and radiatore pasta.
Take a baguette, slice it, grill it or toast in oven, slather on some goat cheese, top with some pesto, top with a few slivers of freshly roasted red pepper, add a glass of wine and call it dinner
For the artichokes you might want to add those to an Alfredo with a few sun dried tomatoes.
You can also take what would be the equivalent of 1 can of artichokes and chop them, not too fine, 1 cup mayo, 1 cup green can of Parmesan, a few shakes of Tobasco, about 1/4 tsp. garlic powder and bake for 30 minutes or until bubbly and a bit brown. Use as a dip with some of that grilled baguette or other plain cracker.