Penne With Artichokes
|Frozen artichoke hearts||10 Ounce (1 Package)|
|Water||1 1⁄4 Cup (20 tbs)|
|Lemon juice||2 Tablespoon|
|Garlic||5 Clove (25 gm), minced|
|Olive oil||2 Tablespoon (Divided)|
|Sun dried tomatoes||2 Ounce (In Oil, Drained)|
|Dried red peppers||2 Small, crushed|
|Chopped parsley||2 Tablespoon|
|Black pepper||1⁄4 Teaspoon|
|Bread crumbs||3⁄4 Cup (12 tbs)|
|Chopped garlic||1 Tablespoon|
|Uncooked penne||12 Ounce (Cooked, Drained)|
|Grated romano cheese||1 Tablespoon|
Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender.
Cool artichokes, then cut into quarters.
Reserve artichoke liquid.
Cook and stir 5 cloves minced garlic in 1 1/2 tablespoons oil in large skillet over medium-high heat until golden.
Reduce heat to low.
Add artichokes and tomatoes; simmer 1 minute.
Stir in artichoke liquid, red peppers, parsley, salt and black pepper.
Simmer 5 minutes.
Meanwhile, in small skillet, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/4 tablespoon oil.
In large bowl, pour artichoke sauce over penne; toss gendy to coat.
Sprinkle with bread crumb mixture and cheese.