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; 4.4 g total fat; 1.9 g saturated fat; 8 mg cholesterol; 345 mg sodium. 182 mg potassium; 10.5 g carbohydrates; 2 g fiber; 2 g sugar; 5.4 g protein; 924 IU vitamin a iu; 14 mg vitamin c; 15 mcg folate; 95 mg calcium; 18 mg magnesium;

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