Ingredients:

• 1 Pkg. (8 oz.) frozen artichoke hearts
• 1 C water
• 1-1/2 Tbsp. lemon juice
• 1/2 L b. large shrimp, peeled and deveined
• 3 Cloves garlic, minced
• 2 Tbsp. Bertolli Extra Virgin Olive Oil
• 1 Oz. sun dried tomatoes (not packed in oil), cut into slivers
• 1/2 tsp. crushed red pepper flakes
• 1/3 C Mario salad olives (sliced green olives)
• 1/4 tsp. ground black pepper
• 12 Oz. of uncooked Penne, cook and drain
• 2 Tbsp. grated Romano cheese

Directions:

Cook artichokes in water and lemon juice in a medium saucepan over medium heat until tender. Cool artichokes, drain off liquid and reserve. Cut artichokes into quarters. Heat olive oil in a non-stick skillet over medium heat, add shrimp and minced garlic. Cook until shrimp are barely pink. Add sun dried tomatoes, artichokes, red pepper flakes, olives, reserved liquid from artichokes, and pepper. Cook until all ingredients are heated and shrimp is cooked. Serve atop penne with grated romano cheese.