---------- Recipe via Meal-Master (tm) v8.02
 
      Title: PENNE WITH ARTICHOKES AND MARINATED TOMATOES
 Categories: Ethnic, Sun-dried, Vegetables, Pasta, Sauces
      Yield: 4 servings
 
-------------------------------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
 
-----