How To make Penne with Artichokes and Marinated Tomatoes

FROM JPMD44A:

1 cn Artichoke hearts (13-15 oz.)
5 Garlic cloves; minced
2 oz Somona marin. dried tomatoes
2 tb Olive oil from mar. tomatoes
2 tb Lemon juice
1 ts Red pepper flakes
2 tb Parsley; fresh chopped
3/4 c Bread crumbs; fresh
1 tb Garlic; chopped
12 oz Penne pasta; cooked, drained
1 tb Romano cheese, grated
1/4 ts Black pepper; freshly ground
1/4 ts Salt
Drain the artichokes and reserve the liquid. Add enough water to make 1 cup liquid. Cut the artichokes in quarters. Cook and stir the 5 cloves minced garlic into 1 1/2 tablespoons oil in a large skillet over medium-high heat until golden. Reduce the heat to low. Add artichokes and tomatoes; simmer 1 minute. Stir in artichoke liquid, lemon juice, pepper flakes, parsley, salt, and pepper. Simmer 5 minutes. Meanwhile in a separate saute pan, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese. Source: COOKING WITH MARINATED DRIED TOMATOES