Servings: 4 to 6

1 package (10 ounces frozen artichoke hearts) 1 package (10 ounces frozen artichoke hearts)
1 ¼ cups water 1 ¼ cups water
2 tablespoons lemon juice 2 tablespoons lemon juice
5 cloves garlic, minced 5 cloves garlic, minced
2 tablespoons olive oil, divided 2 tablespoons olive oil, divided
2 ounces sun-dried tomatoes in oil, drained 2 ounces sun-dried tomatoes in oil, drained
2 small dried hot red peppers, crushed 2 small dried hot red peppers, crushed
2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh parsley
¼ teaspoon of salt ¼ teaspoon of salt
¼ teaspoon of black pepper ¼ teaspoon of black pepper
¾ cup fresh bread crumbs ¾ cup fresh bread crumbs
1 tablespoon chopped garlic 1 tablespoon chopped garlic
12 ounces uncooked penne, hot cooked and drained 12 ounces uncooked penne, hot cooked and drained
1 tablespoon grated Romano cheese 1 tablespoon grated Romano cheese

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 1⅓ 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, coo and stir bread crumbs and 1 tablespoon chopped garlic in remaining ½ tablespoon oil.
In large bowl, pour artichoke sauce over penne; toss gently to coat.
Sprinkle with bread crumb mixture and cheese.

287 calories per serving. From Light Cooking Cookbook page 356.  287 calories per serving. From Light Cooking Cookbook page 356.