-------------------------------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