In a food processor, combine the sun-dried tomatoes, fresh lemon juice, peeled garlic, Dijon mustard, kosher salt, and black pepper. Blend, then drizzle in the olive oil while blending until emulsified. Add fresh oregano and pulse lightly.

Bring a large pot of salted water to a boil. Cook the short pasta until al dente, about 8-10 minutes. Drain and spread on baking sheets to cool.

Heat olive oil in a skillet. Add thawed artichoke hearts seasoned with salt and pepper, and sauté for 5-7 minutes. Remove from heat and mix in shallots, capers, and red pepper flakes.

In a large bowl, combine the cooled pasta with the vinaigrette. Gently fold in the sautéed mixture, pine nuts, parsley, and basil. Toss together until well combined.

Transfer to a serving dish and let sit for a few minutes to allow flavors to settle. Serve immediately or chill for later.