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Artichoke & Tomato Gratin

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  35 Minutes
  6 servings, 3/4 cup each
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.
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

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.
Preheat oven to 400°F. Coat a 1 1/2-quart gratin dish with cooking spray.

Overlap artichokes and tomatoes in the prepared dish. Sprinkle with basil and season with salt and pepper.

Combine breadcrumbs and cheese; sprinkle over vegetables and drizzle with oil.

Bake until top is golden, about 25 minutes.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 12/01/2008
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Nutrition Facts per Serving
Yield:   6 servings, 3/4 cup each
Calories: 103
Fat. Total: 4g
Protein: 6g
Carbohydrates, Total: 11g
Fat, Saturated: 2g
Fiber: 3g
Cholesterol: 8mg
Sodium: 358mg
% Cal. from Fat: 35%
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