In a food processor, combine sun-dried tomatoes, fresh lemon juice, minced garlic, Dijon mustard, kosher salt, and black pepper. Blend until smooth, then slowly drizzle in olive oil to emulsify the vinaigrette.

In a large pot of salted boiling water, cook short pasta until al dente, about 8-10 minutes. Drain and rinse with cold water, tossing lightly with olive oil.

In a skillet, heat olive oil over medium-high heat. Add thawed artichoke hearts, seasoning with salt and pepper. Sauté for 5-8 minutes until lightly golden.

In a large mixing bowl, combine pasta, vinaigrette, sautéed artichokes, pine nuts, parsley, and basil. Gently fold in Pecorino Romano cheese, then season to taste.

Allow the salad to rest at room temperature for 15 minutes before serving.