Penne with Artichokes

• 1 package (10 ounces) frozen artichokes
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 4 tablespoons garlic, minced
• 2 tablespoons olive oil, divided
• 2 ounces sun-dried tomatoes, in oil, drained
• 1 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
• Salt and pepper
• 3/4 cup fresh bread crumbs
• 1 tablespoon chopped garlic
• 12 ounces penne, cooked and drained
• 3 tablespoons grated Parmesan

1. Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender.
2. Cool artichokes, then cut into quarters.
3. Reserve artichoke liquid.
4. Cook and stir 3 tablespoons garlic in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden.
5. Reduce heat to low.
6. Add artichokes and tomatoes; simmer 1 minute.
7. Stir in artichoke liquid, red pepper flakes, parsley, salt and pepper.
8. Simmer 5 minutes.
9. Meanwhile, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil.
10. Pour artichoke sauce over penne in large bowl; toss gently to coat.
11. Sprinkle with crumb mixture and cheese.

frozen artichokes, water, lemon juice, garlic, olive oil, tomatoes, red pepper, parsley, salt, bread crumbs, garlic, penne, parmesan

Taken from www.foodnetwork.com/recipes/penne-with-artichokes-recipe.html (may not work)