Cook pasta according to package directions. Drain and keep warm.
Meanwhile, in an extra-large skillet heat 1 Tbsp. of the olive oil over medium-high heat. Add half of the pork slices. Cook 4 minutes or until browned but still slightly pink in the center, turning once. Remove from skillet; keep warm. Repeat with remaining pork slices.
Add the remaining 1 Tbsp. oil to skillet. Add the next four ingredients (through garlic). Cook and stir 6 minutes or until mushrooms are tender and starting to brown. Add broth and cream. Bring to boiling; reduce heat. Boil gently, uncovered, 5 to 8 minutes or until slightly thickened. Stir in pork and artichokes; heat through. Serve over pasta. Top with tomatoes, Parmesan cheese, and fresh basil.