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. Source: EatingWell Magazine, April 1998

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Coat a 1 1/2-quart gratin dish with cooking spray.

  • Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.

  • Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.

  • 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 1/3 cup crumbs.

Nutrition Facts

100 calories; total fat 4.4g 7% DV; saturated fat 1.9g; cholesterol 8mg 3% DV; sodium 345mg 14% DV; potassium 182mg 5% DV; carbohydrates 10.5g 3% DV; fiber 2g 8% DV; sugar 2g; protein 5.4g 11% DV; exchange other carbs 1; vitamin a iu 924IU; vitamin c 14mg; folate 15mcg; calcium 95mg; ironmg; magnesium 18mg; thiaminmg.

Reviews (3)

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3 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
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. Read More
Rating: 4 stars
Really delicious....I use the herbed artichoke hearts and I think that makes a difference. Will definitely be making again! Read More
Rating: 4 stars
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! Read More