Scalloped Tomatoes And Artichokes Recipe

Name: Scalloped Tomatoes And Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes; 2 (16 ounce) cans Italian plum tomatoes, undrained; 1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered; 1/2 cup finely chopped onion; 1/4 cup butter (1/2 stick); 1 tablespoon all-purpose flour; 1 teaspoon Dijon mustard; 1 teaspoon salt; 1/2 teaspoon dried basil, crumbled; 1/4 teaspoon dried thyme, crumbled; 1/4 teaspoon fresh ground pepper; 2 slices white bread, buttered and cubed; 2/3 cup freshly grated parmesan cheese (about 2 oz.)

Servings: persons

2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes
2 (16 ounce) cans Italian plum tomatoes, undrained
1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered
1/2 cup finely chopped onion
1/4 cup butter (1/2 stick)
1 tablespoon all-purpose flour
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon dried basil, crumbled
1/4 teaspoon dried thyme, crumbled
1/4 teaspoon fresh ground pepper
2 slices white bread, buttered and cubed
2/3 cup freshly grated parmesan cheese (about 2 oz.)

1
Preheat oven to 350 degrees.
2
Place unbuttered bread cubes on cookie sheet and bake until dry, about 10 minutes.
3
Transfer dry cubes to large bowl and increase oven temperature to 400 degrees.
4
Butter 11x7-inch baking dish.
5
Add tomatoes, artichokes and onion to dry bread cubes.
6
Melt butter in heavy large saucepan over low heat; add flour,mustard,salt,basil,thyme and pepper and stir 1 minute.
7
Add tomato mixture and stir to combine thoroughly.
8
Pour into prepared baking dish.
9
(Can be prepared 1 day ahead; cover and refrigerate.).
10
Sprinkle buttered bread cubes over tomatoes and top with parmesan cheese.
11
Bake until bubbling and top is golden brown, about 30 minutes.
12
Serve hot.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 1/2 slices white bread, trimmed of crusts and cut into 3/4 inch cubes, 2 (16 ounce) cans Italian plum tomatoes, undrained, 1.5 (10 ounce) packages frozen artichoke hearts, thawed, drained and quartered, 1/2 cup finely chopped onion, and more.

Yes, Scalloped Tomatoes And Artichokes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Scalloped Tomatoes And Artichokes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions