Bring a large pot of lightly, salted water to a boil.
Place the olive oil in a very large skillet and set over medium heat. Add garlic, artichokes and tomatoes and cook, stirring, 5 minutes. Meanwhile, add the linguini to the boiling water and cook until tender, about 8 to 10 minutes.
After the tomatoes and artichokes have cooked 5 minutes, add the stock and bring to a simmer. When cooked, drain the pasta and save 1/2 cup of its cooking liquid. Add the pasta, 1/2 cup cooking liquid, 1/3 cup Parmesan cheese, salt, pepper, basil and pine nuts to the skillet. Toss to combine and then divide among pasta bowls. Serve pasta with additional Parmesan cheese for sprinkling on at the table.
Note: To toast pine nuts, place in a single layer in a small baking dish. Bake, shaking the dish from time to time, in a preheated 350 degrees F oven or toaster oven for 10 minutes, or until lightly toasted.