Beat cream cheese and 1/4 cup margarine on low speed of mixer until blended. Add parsley and basil; mix well. Add boiling water and beat until mixture is smooth. Cook pasta according to directions; drain well and set aside. Saute garlic in rest of butter. Combine garlic and pasta and toss gently. Add cream cheese mixture and 1/2-cup cheese; toss gently. Add artichoke hearts. Place in serving dish and sprinkle with 1/4-cup cheese.