In a large skillet, saute garlic in olive oil for 1-2 minutes. ADD artichokes and saute until they are nice and soft. Season with salt and pepper. Add raisins and stir to combine.
Cook pasta 1 minute under required cooking time and reserve 1 cup of the cooking liquid. Add the reserved cup of cooking liquid to the sauce and bring to a simmer. Add cooked pasta to the sauce and cook for 1 more minute. The sauce should become creamy.
Remove from heat and toss with pine nuts, cheese, parsley and pancetta.