Artichoke Pasta/Broccoli

1 12 ounce package angel hair pasta (or thin spaghetti)
1/3 cup chopped garlic
1/4 cup olive oil
2 (6 ounce) jars marinated artichoke hearts, quartered and undrained
1/2 cup grated Parmesan cheese
1/2 cup grated Romano cheese
1 (10 ounce) bag frozen broccoli, thawed and cooked

Cook pasta and broccoli together in same pot; drain well and place in large bowl, keep warm. Cook garlic in olive oil in large skillet over medium heat until tender. Add artichoke hearts and cook until heated, about 3-5 minutes. Pour artichoke mixture over pasta/broccoli; add cheeses and toss well. Sprinkle with fresh mint for garnish, if desired. Makes about 8 servings.

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