Fusilli with Artichokes and Sun-dried Tomatoes

Ingredients:
200g sun-dried tomatoes in oil, roughly chopped
2 tbsp or 20g oil from sun-dried tomatoes
300g frozen artichoke heart, cut into 2cm pieces
5 cloves or 25g fresh garlic, chopped
1 1/2 cup water
2 cubes chicken stock
300g fusilli pasta
2L or 8 cups boiling water
1/2 cup chopped fresh basil leaves
100g feta cheese, crumbled
1 tsp or 2g red chilli flakes (optional garnish)

Directions:
>Remove sun-dried tomatoes from oil, cut roughly and reserve oil for cooking.
>Heat 1 tbsp of oil from tomatoes in a large frying pan and gently saute artichoke pieces on all sides until golden but not fully cooked. Remove from pan and set aside.
>Add garlic to the pan and saute in the other 1 tbsp of oil until slightly golden.
>Add water, chicken stock and simmer over medium heat for 5 minutes.
>Meanwhile, cook pasta in boiling water until al dente, drain and add to the pan.
>Add basil leaves, sun-dried tomatoes and feta cheese and return artichokes to the pan. >Toss gently and serve with a sprinkle of red chilli flakes as an optional garnish.