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.
Artichoke & Tomato Gratin
From EatingWell: April 1998
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.
3 Reviews for Artichoke & Tomato Gratin
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!