Cook the pasta according to packet instructions. Once cooked, drain – not too thoroughly – return to the pan and coat lightly with extra-virgin olive oil to prevent it sticking.
Toast the pine nuts in a dry frying pan, watching carefully as they will burn within seconds. Once toasted, add to a bowl and add the drained artichokes – halved if large – and the raisins. Add the herbs, lemon juice and some of the reserved artichoke oil.
Toss with the pasta and season. Chill until required.
You may want to add more salt and oil once ready to serve as flavours will be muted and the pasta may have absorbed all the dressing.