Greek Rice Casserole w/Feta and Artichokes

An untested recipe I found a while ago on the Puritan website. It sounds great, but nobody will eat artichokes with me so for now it's just a 'someday' recipe.

• Ready In: 55 mins
• Yields: 6 cups

Ingredients

• 1⁄2 tablespoon olive oil
• 3  cloves garlic, minced
• 3  cups chopped tomatoes (or one 28-ounce can, drained)
• 2  teaspoons basil
• 1  teaspoon oregano
• 1⁄4 teaspoon  red chili pepper flakes
• 1⁄4 teaspoon salt
• 1 (8 1/2ounce) can artichoke hearts, drained and quartered (1-1/8 c)
• 3  cups cooked white rice or 3  cups cooked brown rice
• 1⁄2 cup feta cheese, crumbled (2 oz)

Directions

1. Preheat oven to 375°F.
2. Heat oil in a large nonstick skillet.
3. Add garlic and sauté for 2 minutes.
4. Add drained tomatoes, basil, oregano, chili flakes and salt; bring to a simmer.
5. Cook for 10 minutes, stirring frequently and breaking up the tomatoes as they cook.
6. In a medium bowl, toss artichoke quarters, rice and feta together.
7. Pour into a medium oiled casserole dish When tomato sauce is ready, pour over the rice mixture, shaking the dish so the tomato sauce settles.
8. Cover and bake for 20 minutes.
9. Uncover and bake an additional 20 minutes.
10. Serve immediately.