Cut chicken into thin bite-size strips. (For beef, partially freeze beef. Trim fat from beef. Thinly slice beef across the grain into bite-size strips.) Set aside.
Cook pasta according to package directions. Drain; keep warm.
Meanwhile, drain artichoke hearts, reserving marinade. Pour 2 tablespoons reserved marinade into a wok or large skillet (add more marinade as necessary during cooking.) Heat marinade over medium-high heat. Add garlic; stir-fry for 15 seconds. Add walnuts, onion, basil, and tarragon; stir-fry about 2 minutes or until onion is crisp-tender. Remove walnut mixture from the wok.
Add the chicken or beef to the wok or skillet. Stir-fry for 2 to 3 minutes or until no pink remains in the chicken or until beef is desired doneness. Return the walnut mixture to the wok. Stir in artichoke hearts. Cook and stir for 1 minute or until heated through.
Arrange the pasta on individual plates or a large platter. Spoon the chicken mixture over the pasta. Sprinkle with Parmesan cheese. Makes 4 main-dish servings.