Artichoke Pasta Salad with Cherry Tomatoes

Remove the woody leaves of the artichokes and cut off remaining leaf tips with kitchen shears. Cut artichokes lengthwise into quarters, cook for about 12-15 minutes in boiling salted water and drain. Rinse scallions, trim and cut into rings. Rinse and halve the tomatoes. Fry the artichokes in hot olive oil in a pan on all sides, add the olives and scallions, press the garlic through a press into the pan and stir in thyme. Cook briefly, remove from heat and mix with lemon juice, tomatoes and pasta. Season with salt and pepper. Serve garnished with arugula and basil.