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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 can (14 ounces) 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
Preheat oven to 400 degrees 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.
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.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
103 calories; 4g total fat; 2g total saturated fat; 8mg cholesterol; 358mg sodium; 11g carbohydrates; 3g fiber; 6g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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