Penne with Artichokes

• 1 (10 ounce) packagefrozen artichokes
• 1 14 cups water
• 2 teaspoons lemon juice
• 5 cloves garlic, minced
• 2 teaspoons olive oil, divided
• 2 ounces sun-dried tomatoes (drained or reconstituted)
• 2 small dried hot red peppers, , or red pepper flakes (, or red pepper flakes)
• 2 teaspoons chopped fresh parsley
• 14 teaspoon salt
• 14 teaspoon pepper
• 34 cup fresh breadcrumb
• 1 teaspoon chopped garlic
• 12 ounces penne pasta, cooked and drained
• grated romano cheese

1. Cook artichokes with water and lemon juice until tender.
2. Cool artichokes, cut into quarters, reserve liquid.
3. In large skillet, cook 4 T.
4. (reserving 1 T.) minced garlic in 1 1/2 T.
5. oil over medium high heat until golden.
6. Reduce heat to low.
7. Add artichokes and tomatoes, simmer one minute.
8. Add artichoke liquid, red peppers, parsley, salt and pepper.
9. Simmer 5 minutes.
10. Cook and stir bread crumbs and reserved 1 T.
11. garlic in remaining 1/2 T.
12. oil.
13. Pour artichoke sauce over penne in large bowl, toss gently to coat.
14. Sprinkle with bread crumb mixture and romano cheese.

artichokes, water, lemon juice, garlic, olive oil, tomatoes, hot red peppers, parsley, salt, pepper, fresh breadcrumb, garlic, penne pasta, romano cheese

Taken from www.food.com/recipe/penne-with-artichokes-20655 (may not work)