Peel and chop the garlic and chili peppers. Sauté them in a tablespoon of olive oil and, once the garlic starts to brown, remove from heat and set aside. Reserve the oil for later use. Meanwhile, cook the artichokes, cut them in half and set aside.
Then cut the sun-dried tomatoes into small pieces. Toast the pine nuts in a pan with a little oil and set aside. Meanwhile, cook the pasta and set aside. In a large pan, heat some of the chili-infused oil from the first step and brown the artichoke halves for a few minutes.
Add the tomatoes and the pasta, and sauté for a few minutes. Incorporate the garlic, chili and pine nuts, then mix well. Serve with chopped basil and thyme, and finish with grated Parmesan.
