Artichoke Pasta Salad with Lemon Vinaigrette

For the roasted artichokes:
1. Preheat oven to 425ºF.
2. Cut off the top third and the bottom stem, right at the base, of each artichoke, so that they sit up straight.
3. 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.
4. Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 tablespoon or so.
5. 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. It could be slightly less and could be slightly more.
6. Once the artichokes are roasted, let them cool until you can handle them.
7. Pull each leaf off the artichokes (you can scrape off all the meat with your teeth if you like!) until you get to the base. Pop the bottom part off, which will reveal some furry looking stuff. Once you scrape that off, you have the artichoke heart!
8. Repeat with remaining artichokes and thinly slice the hearts. Set aside.

For the salad:
1. Bring a large pot of salted water to a boil, and cook the pasta until al dente, about 8-9 minutes.
2. While the pasta cooks, heat oven to 400ºF and toast the pine nuts until golden brown, about 5-7 minutes.
3. Heat the olive oil in a small pan on medium/high heat and sauté the garlic until just golden brown, about 1-2 minutes.
4. In a large bowl, toss together the cooked pasta, pine nuts, sautéed garlic, halved cherry tomatoes and sliced basil.
5. Combine the vinaigrette ingredients together. Pour over the salad, tossing until evenly coated.
6. Garnish with fresh, grated Parmesan cheese.