Yield: 4 servings
Measure | Ingredient |
---|---|
1 can | Artichoke hearts (13-15 oz.) |
5 \N | Garlic cloves; minced |
2 ounces | Somona marin. dried tomatoes |
2 tablespoons | Olive oil from mar. tomatoes |
2 tablespoons | Lemon juice |
1 teaspoon | Red pepper flakes |
2 tablespoons | Parsley; fresh chopped |
¾ cup | Bread crumbs; fresh |
1 tablespoon | Garlic; chopped |
12 ounces | Penne pasta; cooked, drained |
1 tablespoon | Romano cheese, grated |
¼ teaspoon | Black pepper; freshly ground |
¼ teaspoon | Salt |
FROM JPMD44A
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 1½ 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 ½ 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