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Penne with Artichokes

1 (10-ounce) package frozen artichokes
1 1/4 cups water
2 tablespoons lemon juice
4 tablespoons garlic, minced
2 tablespoons extra virgin olive oil, divided use
2 ounces sun-dried tomatoes in oil, drained
1 teaspoon red pepper flakes
2 tablespoons chopped parsley
Salt and pepper
3/4 cup fresh bread crumbs
1 tablespoon chopped garlic
12 ounces penne, cooked and drained
3 tablespoons freshly grated Parmesan

1. Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid.
2. Cook and stir 3 tablespoons garlic in 1 1/2 tablespoons 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 pepper flakes, parsley, salt and pepper. Simmer 5 minutes.
3. Meanwhile, cook and stir bread crumbs and 1 tablespoon chopped garlic in remaining 1/2 tablespoon oil.
4. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with crumb mixture and cheese.

Serves 2 to 4.

Recipe source: Gourmet Magazine.