Cook artichokes in water and lemon juice in medium saucepan over medium heat until tender. Cool artichokes, then cut into quarters. Reserve artichoke liquid. Cook and stir 3 cloves chopped garlic in 1 1/2 tablespoons oil in large skillet over medium heat until golden. Reduce heat to low. Add artichokes and tomatoes: simmer 1 minute. Stir in artichoke liquid, red peppers, parsley, salt and pepper. Simmer 5 minutes. Meanwhile, cook and stir bread crumbs and 2 cloves chopped garlic in remaining 1/2 tablespoon oil. Pour artichoke sauce over penne in large bowl; toss gently to coat. Sprinkle with bread crumb mixture and cheese.