Recipe Image

Artichoke & Tomato Gratin

  • 10 m
  • 35 m
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


  • 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.
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