Penne with Beer-Stewed Artichoke Hearts - Christina Cooks

Ingredients

• extra virgin olive oil
• 2-3 cloves fresh garlic, thinly sliced
• 1 red onion, thin half-moon slices
• generous pinch red pepper flakes
• sea salt
• 1 large jar artichoke hearts, drained well, oil reserved
• 1 bottle dark beer
• 10 ounces penne
• 1 small bunch arugula, rinsed well
• balsamic vinegar
• 1 ripe tomato, diced, do not peel or seed