Artichoke & Tomato Gratin

Artichoke & Tomato Gratin

3 Reviews
From: EatingWell Magazine, 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.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 1 14-ounce can artichoke hearts, sliced
  • 3 tomatoes, sliced
  • ½ cup chopped fresh basil
  • Salt & freshly ground pepper, to taste
  • 1½ cups fresh breadcrumbs, (see Tip)
  • ½ cup shredded Swiss cheese
  • 2 teaspoons extra-virgin olive oil


  • Active

  • Ready In

  1. Preheat oven to 400°F. Coat a 1½-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.
  • 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 ⅓ cup crumbs.

Nutrition information

  • Per serving: 100 calories; 4 g fat(2 g sat); 2 g fiber; 10 g carbohydrates; 5 g protein; 15 mcg folate; 8 mg cholesterol; 2 g sugars; 0 g added sugars; 924 IU vitamin A; 14 mg vitamin C; 95 mg calcium; 0 mg iron; 345 mg sodium; 182 mg potassium
  • Nutrition Bonus: Vitamin C (23% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 2 vegetable, ½ high-fat meat

Reviews 3

November 20, 2011
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By: EatingWell User
extra flavor added I added pesto mixed with white wine vinegar and drizzled over the dish. I used Asiago cheese bread crumbs and cheese plus a drizzle of Good Seasons Italian dressing. It was great.
May 04, 2010
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By: EatingWell User
I had to add little more flavor. I added a little more olive oil, shredded mozzarella, and drizzled balsamic vinegar on top, and it turned out great!
December 10, 2009
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By: EatingWell User
Really delicious....I use the herbed artichoke hearts and I think that makes a difference. Will definitely be making again!
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