Method

Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender. Allow to cool in the water.

When cooled, cut into quarters. Reserve artichoke liquid.

Cook 3 cloves chopped garlic in 1 1/2 tablespoons oil in large skillet over medium heat until golden.Do not burn. 

Reduce heat to low. Stir in artichokes and tomatoes.  Simmer 1 minute. Stir in artichoke   liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes.

Meanwhile, in a separate pan, cook bread crumbs and 2 cloves chopped garlic in remaining 1/2 tablespoon oil, stirring.

Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese.  

Contributor: pat ciesla

artichoke article with artichoke recipes        easy preparation of artichokes, step by step

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