Instructions: Arrange artichoke hearts, chopped onion and whole garlic cloves in an ungreased baking dish. Drizzle the top with 2 tablespoons olive oil, and sprinkle with 1/8 tsp. salt. Bake, uncovered, at 350 degrees for 25 minutes or until garlic is golden. Meanwhile simmer the dried tomatoes in the remaining oil just until tender. Remove the artichoke hearts; and set them aside. Put the garlic, onion and remaining olive oil, and sun-dried tomatoes in a food processor, use all the oil. Process until finely chopped. Cook and drain pasta well, and place in a large bowl. Add the artichoke hearts, tomato mixture, chopped basil and crumbled bacon; toss gently. Add salt and pepper to taste. Serve immediately with grated cheese.

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