Penne With Artichokes

• 1 (10 oz.) pkg. frozen artichokes
• 1 1/4 c. water
• 2 Tbsp. lemon juice
• 5 cloves garlic, minced
• 2 Tbsp. olive oil, divided
• 2 oz. sun-dried tomatoes in oil, drained
• 2 small dried hot red peppers, crushed
• 2 Tbsp. chopped parsley
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3/4 c. fresh bread crumbs
• 1 Tbsp. chopped garlic
• 12 oz. penne, cooked and drained
• 1 Tbsp. grated Romano cheese

1. Cook artichokes in water and lemon juice until tender.
2. Cool; cut into quarters.
3. Reserve liquid.
4. Cook and stir the 5 garlic cloves in 1 1/2 teaspoons of oil until golden.
5. Reduce heat to low; add artichokes and tomatoes and simmer 1 minute.
6. Stir in artichoke liquid, red peppers, parsley, salt and pepper.
7. Simmer 5 minutes.
8. Cook and stir the bread crumbs and 1 tablespoon of garlic in 1/2 tablespoon of olive oil.
9. In a large bowl, pour the artichoke sauce over the cooked penne.
10. Toss to coat.
11. Sprinkle the bread crumb mixture and grated cheese over the top.

frozen artichokes, water, lemon juice, garlic, olive oil, tomatoes, hot red peppers, parsley, salt, pepper, bread crumbs, garlic, penne, romano cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=278714 (may not work)