Ingredients:
• 2 cans baby artichokes
• 4 tablespoons olive oil, divided
• 2 garlic cloves, minced
• 1 shallot, minced
• 1/2 lemon, cut in thin circles
• 2 bay leaves
• 1/2 teaspoon red pepper flakes
• 2 cups vegetable broth
• 1/2 cup black olives, pitted
• 1/4 cup fresh basil, chiffonade
• 2 tomatoes, diced
• 2 tablespoons butter
• 1/2 cup sweet peas
• Salt and pepper, to taste
• 1 pound penne pasta, cooked
• 1/4 cup grated Pecorino Romano

Drain the artichokes in a separate bowl.

Coat a saucepan with 2 tablespoons olive oil and place over medium heat. Add the artichokes to the pan. Add the garlic, shallot, lemon slices, bay leaves and red pepper flakes. Pour in the stock, cover, and let simmer for 8 minutes to soften the artichokes. Remove the lid and add the olives, basil, tomatoes and butter, stir to incorporate. Add the peas and remaining oil; season again with salt and pepper.

Cook pasta al dente and top with the baby artichoke sauce.

Sprinkle with grated cheese before serving.