Tomato and Artichoke Bake

2 (14 oz.) cans artichoke hearts in water, drained
2 lg. ripe tomatoes, quartered
3 T. butter or margarine

½ c. seasoned bread crumbs
¼ c. grated Parmesan cheese
2 T. butter or margarine, melted & cooled

Preheat oven to 350 degrees. Melt first 3 T. butter in 9″ square baking pan in oven for 5-6 mins. Gently stir in artichokes and tomatoes together in prepared baking dish. In a small bowl, combine topping ingredients. Mix well; sprinkle over artichokes and tomatoes. Bake 30-35 mins. or until browned on top and heated through.

Debbie Culp

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