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For the roasted artichokes: 1.
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Preheat oven to 425 degrees F. 2.
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Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight.
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3.
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Place each artichoke on a large square of heavy duty tinfoil (or double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each.
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4.
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Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 tablespoon or so.
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5.
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Wrap the foil up tightly around each artichoke and place on a baking tray and into the oven until nice and soft, about 1 hour and 15 minutes.
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It could be slightly less and could be slightly more.
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6.
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Once the artichokes are roasted, let them cool until you can handle them.
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7.
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Pull each leaf off the artichokes (you can scrape off all the meat with your teeth if you like!)
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until you get to the base.
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Pop the bottom part off, which will reveal some furry looking stuff.
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Once you scrape that off, you have the artichoke heart!
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8.
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Repeat with remaining artichokes and thinly slice the hearts.
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Set aside.
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For the salad: 1.
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Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 8-9 minutes.
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2.
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While the pasta cooks, heat oven to 400 degrees F and toast the pine nuts until golden brown, about 5-7 minutes.
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3.
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Heat the olive oil in a small pan on medium/high heat and saute the garlic until just golden brown, about 1-2 minutes.
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4.
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In a large bowl, toss together the cooked pasta, pine nuts, sauteed garlic, halved cherry tomatoes and sliced basil.
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5.
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Combine the vinaigrette ingredients together.
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Pour over the salad, tossing until evenly coated.
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6.
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Garnish with fresh, grated Parmesan cheese.
