In a food processor, add the artichoke hearts, basil, arugula, pine nuts, minced garlic, olive oil, black pepper and 1 tablespoon nutritional yeast. Process until combined. Set aside.
In a large, deep skillet/pan, bring the vegetable broth to a simmer over medium high heat (it will take about 5 minutes). Add the polenta and stir with a long spoon. Reduce the heat to low and simmer gently, stirring constantly for about 5 minutes, until the polenta has started to thicken. Note: the mixture will pop and spatter a lot while cooking. Keep a large lid nearby. After a few minutes, cover the polenta and stir every 2-3 minutes until the polenta is thick, about 15 minutes, being careful not to burn.
When the polenta is thick, remove from heat and add the remaining 2 tablespoons nutritional yeast, lemon juice, salt and cayenne pepper. Stir until combined.
Finally, stir the artichoke pesto into the polenta and stir until blended. Serve. Add additional salt, pepper, or toasted pine nuts on top, if desired. Store in an airtight container in the fridge for 3-4 days. This recipes makes 4 cups, or 6 (2/3 cup) servings.