Rosa's Artichoke Pasta

• 1/4 cup olive oil
• 1/3 cup garlic -- chopped
• 2 6 oz jars artichoke hearts -- in olive oil
• 1 12 oz pkg angel hair pasta
• 1/2 cup Parmesan cheese -- grated
• 1/2 cup Romano cheese -- grated
• 1/2 cup fresh mint -- chopped

Saute garlic in olive oil until clear (be sure not to brown or scorch).
Add artichoke hearts (cut in half). boil pasta separately, drain thoroughly and add to mixture. Stir in Parmesan and Romano cheese.
Top with freshly chopped mint.