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Artichoke & Tomato Gratin

http://www.eatingwell.com/recipes/artichoke_tomato_gratin.html

From EatingWell:  April 1998

Looking for another way to use summer-fresh tomatoes? Layer them with high-fiber artichokes for a quick and satisfying side dish. Make it a meal: Serve alongside grilled chicken and steamed new potatoes.

6 servings, 3/4 cup each | Active Time: 10 minutes | Total Time: 35 minutes

Ingredients

• 1 14-ounce can artichoke hearts, sliced
• 3 tomatoes, sliced
• 1/2 cup chopped fresh basil
• Salt & freshly ground pepper, to taste
• 1 1/2 cups fresh breadcrumbs, (see Tip)
• 1/2 cup shredded Swiss cheese
• 2 teaspoons extra-virgin olive oil

Preparation

1. Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish with cooking spray.
2. Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.
3. Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.
4. Bake until top is golden, about 25 minutes.

Nutrition

Per serving : 103 Calories; 4 g Fat; 2 g Sat; 2 g Mono; 8 mg Cholesterol; 11 g Carbohydrates; 6 g Protein; 3 g Fiber; 358 mg Sodium; 217 mg Potassium

1 Carbohydrate Serving

Exchanges: 2 vegetable, 1/2 high-fat meat

Tips & Notes

• Tip: To make fresh breadcrumbs: Trim crusts from firm sandwich bread. Tear bread into pieces and process in a food processor until coarse crumbs form. One slice of bread makes about 1/3 cup crumbs.