Name: Penne with Artichokes
Ingredients: 10 oz Artichokes, frozen; 1 1/4 c Water; 2 tb Lemon juice; 5 Cloves garlic, chopped; 2 tb Olive oil, divided; 2 oz Sun-dried tomatoes, drained; 2 sm Dried hot red pepper, crushed; 2 tb Parsley, chopped; 1/4 ts Salt; 1/4 ts Pepper; 3/4 c Fresh bread crumbs; 12 oz Penne pasta, hot cooked & drained; 1 tb Romano cheese, grated

CATEGORY	CUISINE	TAG	YIELD
Dairy		Pasta-hot, Artichokes	4	Servings

INGREDIENTS

10	oz	Artichokes, frozen
1 1/4	c	Water
2	tb	Lemon juice
5		Cloves garlic, chopped
2	tb	Olive oil, divided
2	oz	Sun-dried tomatoes, drained
2	sm	Dried hot red pepper, crushed
2	tb	Parsley, chopped
1/4	ts	Salt
1/4	ts	Pepper
3/4	c	Fresh bread crumbs
12	oz	Penne pasta, hot cooked & drained
1	tb	Romano cheese, grated

INSTRUCTIONS

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 3 cloves chopped garlic in 1 1/2
tablespoons oil in large skillet over medium heat until golden. Reduce heat
to low. Add artichokes and tomatoes: simmer 1 minute. Stir in artichoke
liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes. Meanwhile,
cook and stir bread crumbs and 2 cloves 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.
Recipe by: The Treasury of Creative Cooking
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by JoAnn
<joannr@pclink.com> on Mar 07, 1997.

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