NVDAILY.COM | Reader Recipes

Posted December 5, 2013 | comments Leave a comment

Tomato and Artichoke Bake

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

Topping:
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
Woodstock


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137