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Artichoke & Tomato Gratin

April 1998

Your rating: None Average: 4.1 (10 votes)

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.



READER'S COMMENT:
"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! "
Artichoke & Tomato Gratin

Makes: 6 servings, 3/4 cup each

Active Time:

Total Time:

Ingredients

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

Preparation

  1. Preheat oven to 400°F. Coat a 1 1/2-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.

Tips & Notes

  • 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

Per serving: 103 calories; 4 g fat (2 g sat, 2 g mono); 8 mg cholesterol; 11 g carbohydrates; 0 g added sugars; 6 g protein; 3 g fiber; 358 mg sodium; 217 mg potassium.

Nutrition Bonus: Vitamin C (26% daily value), Vitamin A (21% dv).

Carbohydrate Servings: 1

Exchanges: 2 vegetable, 1/2 high-fat meat


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Recipe Categories

Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Preparation/ Technique
Bake
Meal/Course
Breakfast
Brunch
Dinner

Season
Summer
Fall
Type of Dish
Side dish, vegetable
Ethnic/Regional
Mediterranean
Publication
April 1998
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