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Artichoke & Tomato Gratin
EatingWell Test Kitchen
“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.”
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
1Preheat oven to 400°F. Coat a 1½-quart gratin dish with cooking spray.
2Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.
3Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.
4Bake 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.