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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