Penne With Artichokes - cooking recipe

Ingredients

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

Preparation

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