Penne with Artichokes

1 10oz. pkg. frozen artichokes
1¼ cups water
2 tbsp. lemon juice
5 garlics, minced
2 tbsp. olive oil
2oz. sun-dried tomatoes in oil, drained
2 small dried hot red peppers, crushed
2 tbsp. chopped parsley
¼ tsp. salt
¾ cup fresh bread crumbs
1 tbsp. chopped garlic
12oz. uncooked penne, hot cooked and drained
1 tbsp. grated Romano cheese

Cook artichokes in water and lemon juice in medium saucepan over medium heat
until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid.

Cook and stir the 5 minced garlics in 1½ tbsp. oil in large skillet over medium
high heat until golden. Reduce heat to low. Add artichokes and
tomatoes; simmer 1 minute. Stir in artichoke liquid, red peppers, parsley,
and salt. Simmer 5 minutes.

Meanwhile, cook and stir bread crumbs and 1 tbsp. chopped garlic in remaining
oil. Pour artichoke sauce over penne in large bowl; toss gently to coat.
Sprinkle with bread crumb mixture and cheese.

Makes 4 to 6 servings