Bring a large pot of salted water to a boil. Add the pasta to the boiling water and let cook, uncovered for the amount of time specified on the pasta package. Pasta should be cooked through, but still firm to the bite, al dente.
While the pasta is cooking, prep the other ingredients. Place the cut marinated artichoke hearts, the chopped sun-dried tomatoes, the toasted almonds, and lemon zest in a large bowl.
When the pasta is done, drain it, and add the pasta into the bowl with the artichoke hearts and sun-dried tomatoes. Toss gently to mix.
Sprinkle lemon juice, basil leaves, and black pepper over the pasta, toss to mix.
Add 1 to 2 tablespoons of the sun-dried tomato oil to the pasta, and 1-2 tablespoons of olive oil. Toss to mix. Garnish with Parmesan cheese shavings.