Wednesday, August 1, 2012

Artichoke-Tomato Gratin

While I'm waiting for the weather to cool down so I can get my South Florida garden going, I'm looking around for recipes to share.

The Ingredients
This is one of our favorites:

You will need:
4 or 5 chopped up tomatoes, I used Lemon Boy and Romas
2 Tablespoons fresh basil leaves
7.5 oz can unseasoned Artichokes, drained
2 or 3 Tablespoons Mayo
2 to 3 oz Parmesan cheese
2 oz Breadcrumbs
Salt and pepper

You will also need a glass pan and some aluminum foil.
Spray your glass pan lightly with olive oil.
Preheat your oven to 400 degrees F

Chop the tomats and the basil.

Fresh From The Backyard!
Drain the artichokes, add to tomato/basil mixture and sprinkle with about 1 oz of the parmesan cheese.

Stir in the 2 to 3 Tablespoons of Mayo. The mixture should be well blended, but don't mush the ingredients :)

Mix together the 2 oz Breadcrumbs and 2 oz Parmesan and then sprinkle that mixture over the top of your tomato/artichoke dish. Salt and pepper. Cover with foil, bake for 20 minutes, then remove foil and bake for 7-8 more minutes until golden brown. At this point you could add a little fresh grated parmesan on top while it's browning.

As you can see, I didn't get to take a pretty picture of the finished dish, my boys attacked it as soon as it came out of the oven! It's great piping hot served with tortilla chips or as a side dish with grilled chicken. Enjoy!

Finished...and half eaten....

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