Sun-Dried Tomato Pasta Salad with Artichoke Hearts

Name: Sun-Dried Tomato Pasta Salad with Artichoke Hearts
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Italian
Ingredients: 1/2 cup sun-dried tomatoes (, drained if using oil-packed (about 12 halves)); 2 tablespoons fresh lemon juice; 2 cloves garlic (, peeled); 1 teaspoon Dijon mustard; 1/2 cup extra virgin olive oil; 1 teaspoon fresh oregano leaves ((about 6-8 leaves)); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly-ground black pepper ((medium grind)); 1 pound short pasta (, such as casarecce); 1 pound frozen artichoke hearts (, thawed and quartered*); 2 tablespoons olive oil; 1/2 cup chopped shallots; 3 tablespoons capers (, drained); 1/2 cup sun-dried tomatoes (, cut into thin strips); 1/4 to 1/2 teaspoon crushed red pepper flakes ((optional, if you want the pasta to have a kick)); 2 ounces toasted pine nuts; 1/4 cup chopped flat leaf parsley; 1/4 cup chopped fresh basil; 1/2 cup shaved Pecorino Romano (, plus additional); kosher salt and pepper to taste