Recipe - Penne With Artichokes And Marinated Tomatoes

FROM JPMD44A
1 cn Artichoke hearts (1315 oz.)
5 Garlic cloves; minced
2 ounce Somona marin. dried tomatoes
2 tablespoon Olive oil from mar. tomatoes
2 tablespoon Lemon juice
1 teaspoon Red pepper flakes
2 tablespoon Parsley; fresh chopped
Three fourths cup Bread crumbs; fresh
1 tablespoon Garlic; chopped
12 ounce Penne pasta; cooked, drained
1 tablespoon Romano cheese, grated
One fourth teaspoon Black pepper; freshly ground
One fourth teaspoon 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 One half tablespoons oil in a large skillet over mediumhigh 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini