Ingredients
- 5 garlic (cloves)
- 150 gr penne pasta
- 80 gr bread crumbs
- 38 gr somona marin
- 30 ml lemon juice
- 30 ml olive oil from mar
- 8 gr garlic
- 8 gr romano cheese
- 3 gr pepper flakes (red)
- 3 gr parsley
- 1 gr black pepper
- 1 gr salt
- 1 package artichoke hearts
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 1.5 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 half tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese.
