Tomato Artichoke Bake

Tomato Artichoke Bake is the perfect summer side dish! Artichoke hearts and sweet summer tomatoes topped with crunchy bread crumbs.

Course Side Dishes

Cuisine American

Keyword artichoke, side dish, tomatoes

Prep Time 5

Cook Time 20

Total Time 25

Servings Servings

Calories 411kcal

Ingredients

Ingredients:

1 tablespoon butter
2 tablespoons olive oil
1 garlic clove minced
1 1/2 cups torn bread pieces 2 - 3 slices of bread
28 ounces quartered artichoke hearts (2 14 ounce cans), drained and rough chopped
1 cup cherry tomatoes halved
2 tablespoons non-pareil capers
1/4 cup grated parmesan cheese divided
salt and pepper
fresh chopped parsley

Instructions

Preheat oven to 350 degrees.
Heat butter and 1 tablespoon olive oil together in a skillet. Add garlic and cook just until fragrant, about 30 seconds. Add in bread crumbs and cook just until toasted.
In a 9 inch pie pan (or other baking dish) combine artichoke hearts, tomatoes, capers and remaining tablespoon of olive oil. Sprinkle with salt and pepper. Toss to combine. Sprinkle 1/2 of the cheese over the top.
Spread toasted bread crumbs on top. Bake in preheated oven for 15 - 20 minutes or until golden brown. Top with remaining parmesan cheese.
Sprinkle with fresh chopped parsley and serve.

Notes

You can tear the bread into bite sized pieces or use a food processor to pulse them until they are in small pieces. You want a bit of texture though so don't pulse them too small.

Nutrition information for estimation purposes only.

Nutrition