Bring a large pot of water up to boil. Liberally salt the water and add the farfalle. Cook according to the package's directions. Drain the pasta and rinse with cold water. Set aside.
Place 5-6 artichoke heart quarters in a large food processor. Add 2 tbsp of the brine from the artichoke jar into the food processor and set aside the remaining artichoke hearts. Add the garlic, honey, salt, and crushed red pepper flakes. Blitz until smooth.
Transfer the mixture to a bowl and whisk in the olive oil and red wine vinegar. Set aside until ready to serve.
Place the kale in a large bowl. Add the pasta, blackberries, salami, proscuitto, capicola, roasted red peppers, olives and the reserved artichoke hearts to the bowl. Pour the dressing over top and toss to disperse and coat.
Pile the salad onto a large platter and place the ball of burrata in the center. Drizzle some additional olive oil over the top of the burrata and serve immediately alongside slices of sourdough bread.