In a food processor, combine the sun-dried tomatoes, fresh lemon juice, garlic, Dijon mustard, kosher salt, and freshly-ground black pepper. Pulse until well mixed, then slowly drizzle in the extra virgin olive oil while processing until emulsified. Add fresh oregano and pulse gently to chop.

Bring a large pot of salted water to a rolling boil. Add the short pasta and cook until just past al dente, about 9-10 minutes. Drain and rinse under cold water to stop cooking. Optionally coat with a tablespoon of olive oil.

Heat a skillet over medium heat, add olive oil. Once shimmering, add artichoke hearts with a pinch of kosher salt and freshly-ground black pepper. Sauté for 5 to 8 minutes until lightly golden and tender. Deglaze with a splash of water or white wine, then remove from heat.

In a large mixing bowl, combine the cooled pasta with the vinaigrette, tossing well. Add sautéed artichoke hearts, toasted pine nuts, capers, chopped parsley, basil, and sun-dried tomato strips. Gently fold all ingredients together.

Taste and adjust seasoning with extra salt and black pepper if needed. Let the salad rest for about 15 minutes before serving at room temperature or chilled, garnished with shaved Pecorino Romano.