---------- 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
  
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