Vegan Gluten-Free Pasta Salad with Artichokes and Lemon Vinaigrette

For the artichokes:

1. Preheat oven to 425℉.
2. Using a sharp knife, cut off the top third of the artichoke, and the bottom stem right at the base. This will help them sit upright while they roast.
3. Place each artichoke in the center of a large square of heavy duty tinfoil (or a double layer of regular tinfoil) and stuff 2 garlic cloves into the top of each artichoke.
4. Slightly spread the leaves apart with your fingers and drizzle each artichoke with olive oil, about 1 tablespoon or so on each.
5. Wrap the tinfoil tightly around each artichoke and place on a baking tray. Roast in the oven until tender, about 1 hour and 15 minutes. Test the softness of the artichokes at 1 hour, and see if they're done or if they need longer.
6. Once the artichokes are roasted, remove them from the oven and let them cool until you can handle them.
7. Remove the outer leaves of each roasted artichoke one by one. If you’d like, you can scrape the tender meat from the base of the leaves with your teeth as you go.
8. Continue removing the leaves until you reach the base of the artichoke. Gently separate the base from the stem to reveal the fuzzy choke. Use a spoon or knife to scrape away the fuzzy choke completely, exposing the artichoke heart underneath.
9. Repeat this process with the remaining artichokes. Once all the hearts are ready, thinly slice them and set aside.
10. Repeat with remaining artichokes and thinly slice the hearts, and set aside.

For the salad:

1. Bring a large pot of salted water to a boil, then cook the pasta until al dente, a few minutes short of the package instructions. Drain and set aside.
2. While the pasta cooks, heat a small pan on medium-high heat, then dry toast the pine nuts until golden brown, about 2 to 3 minutes.
3. Transfer pine nuts to a small bowl, then lower heat to medium and add the olive oil to the pan. Once hot, add the garlic and sauté until just golden brown, about 1 to 2 minutes.
4. In a large bowl, toss together the cooked pasta, reserved artichoke hearts, pine nuts, sautéed garlic, halved cherry tomatoes, and sliced basil.

For the vinaigrette:

1. Whisk together olive oil, fresh lemon juice, salt, and pepper in a small bowl, then pour over the salad and toss until evenly coated.
2. Garnish with grated Parmesan cheese and serve.