Scalloped Tomatoes and Artichokes

Miss Annie's Note:

A light summer side dish. This is also very good with fresh summer tomatoes instead of canned.

• Total Time: 30 mins
• Prep Time: 10 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 3 tablespoons olive oil
• 1/2 cup finely chopped onion
• 1 (12 ounce) can whole tomatoes, drained
• 1 (14 ounce) can artichoke hearts, drained & rinsed
• 1/2 teaspoon dried sweet basil leaves
• 1/2 teaspoon dried parsley
• 1/2 teaspoon lemon juice
• 1 tablespoon sugar
• salt and pepper, to taste

Directions:

1. Heat olive oil in a skillet; add onion and saute until tender.
2. Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently.
3. Pour mixture into a shallow baking dish, and bake at 325º F.
4. for 15 to 20 minutes.

Reviews

[Pat from Ohio]

This is a wonderful, light vegetable side dish. I used red onion and canned tomatoe. I made it at Christmas time and it was a nice change from the heavy, vegetable sides that are popular during the winter.

[*Parsley*]

Wonderful, light-tasting side dish. I only used 1 Tbsp of oil to cut the fat calories. I sliced each tomato and artichoke heart lengthwise. This was so easy to make and a great choice when you want something different for a side. Thanx for posting!

[Thellie]

I'll add my praises to this delicious dish. My family loved the combination, especially my son-in-law. Thanks for this great side.