My children decided they did not like artichokes without ever having tasted one. Years ago, I made this for lunch one day, without mentioning a word about the ingredients and guess what?

Tomato Artichoke Bake





Tomato Artichoke Bake


That’s right. They loved it, and still do – but I’m not sure I ever told them it actually contains artichokes!

Tomato Artichoke Bake

You will need the following :
1 Quart baking/casserole dish
Large skillet

I can artichoke hearts in water, drained and quartered
3/4 Cup Parmesan cheese
1 large can chopped tomatoes, drained
1/2 Cup butter
1/2 Cup onion, chopped fine
2 Tbsp minced green onion
2 1/4 Tbsp sugar
1/2 tsp basil
salt and pepper to taste
1/4 tsp garlic powder (optional)
Seasoned bread crumbs (optional)

Directions:
Grease or spray baking dish, preheat oven to 350*
Over low heat, melt butter in skillet and saute onions and green onions until soft. Add basil, artichokes and tomatoes and cook on medium for 3-4 minutes, stirring lightly. Add sugar and salt and pepper, stir and pour into baking dish. Sprinkle cheese on top and bake for for 22-25 minutes. Add breadcrumbs to top the last 10 minutes if desired.

Serve as a side dish with any meal. I have also served this as a lunch dish with salad and garlic bread. Delicious!