Ingredients

• 1 package (10 ounces) frozen artichokes
• 1 1/4 cups water
• 2 tablespoons lemon juice
• 4 tablespoons garlic, minced
• 2 tablespoons olive oil, divided
• 2 ounces sun-dried tomatoes, in oil, drained
• 1 teaspoon red pepper flakes
• 2 tablespoons chopped parsley
• Salt and pepper
• 3/4 cup fresh bread crumbs
• 1 tablespoon chopped garlic
• 12 ounces penne, cooked and drained
• 3 tablespoons grated Parmesan

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Instructions

1. 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 3 tablespoons 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 pepper flakes, parsley, salt and pepper. Simmer 5 minutes. Meanwhile, 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 crumb mixture and cheese.;