Penne with Artichokes

1 pkg. frozen artichoke hearts (10 oz.)
1 ¼ c. water
2 Tbsp. lemon juice
5 garlic cloves
2 tsp. olive oil
1 jar sun-dried tomatoes (8 oz.), drained
2 small hot red chilies
2 Tbsp. parsley
¾ c. bread crumbs
1 Tbsp. garlic, chopped
12 oz. penne pasta, cooked
1 Tbsp. grated Romano cheese
Cook artichoke hearts in water and lemon juice in medium saucepan over medium heat until tender. Cool artichoke hearts and cut into quarters. Reserve artichoke cooking liquid. Cook and stir 5 whole garlic cloves in 1 ½ tsp. olive oil in large skillet over medium-high heat until golden. Reduce heat to low. Add artichoke hearts and tomatoes and simmer for one minute. Stir in reserved artichoke cooking liquid, chilies, parsley, salt and pepper. Simmer 5 minutes. Remove and discard whole cloves of garlic. Cook and stir bread crumbs and 1 Tbsp. chopped garlic in remaining ½ tsp. oil. Pour artichoke sauce over penne in large bowl and toss gently to coat. Sprinkle with bread crumb mixture and cheese.
Yield: 6 servings
Calories: 305
Fat Calories: 75
Fat: 8 g
Cholesterol: 2 mg
Fiber: 8 g
Protein: 9 g

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