Preheat your oven to 200°C.
Fry artichokes and bacon in 20g of butter for 12 minutes until crisp and golden.
Melt remaining 40g of butter in a large pan and soften the garlic for one minute.
Stir in the flour and cook for one minute until slightly darkened.
Whisk in the milk gradually to create a smooth, thickened sauce.
Stir in mustard and nutmeg before removing and discarding the garlic clove.
Add the grated hard cheese and stir until melted, then season with salt and pepper.
Combine the sauce with cooked macaroni, artichokes, and bacon, then transfer to an ovenproof dish.
Top with tomato slices, parmesan, dried herbs, and a drizzle of olive oil.
Bake on a foil-lined tray for 35 minutes until bubbling and golden-brown.