Penne with Artichokes & Marinated Tomatoes

Directions

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 sauté 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.