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Layered Artichoke & Tomato Bake Recipe

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This recipe for Layered Artichoke & Tomato Bake, by , is from RQ&N Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Karyn Olsen
Added: Tuesday, October 17, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 Tbs. butter
1 (9 oz.) pkg. frozen artichoke hearts, thawed, drained
2 ripe tomatoes, each cut into 8 wedges
1/2 cup dried crumbly style herb seasoned stuffing
1/4 cup freshly grated parmesan cheese
2 Tbs. butter
1/4 tsp. salt

Directions:
Directions:
Heat oven to 350. In 9" square baking pan, melt 3 Tbs. butter in oven (5 to 6 minutes). Stir in artichokes and tomatoes. In a small bowl stir together stuffing, parmesan cheese, 2 Tbs. butter and salt to make crumb topping. Sprinkle crumb topping over vegetables. Bake for 25-30 minutes or until heated through.

Microwave Directions: In 2-cup measure melt 2 Tbs. butter on high (30 to 40 seconds). Stir in all remaining crumb topping ingredients; set aside. In 9" square baking dish melt 3 Tbs. butter on high (40 to 50 seconds). Stir in artichokes. Cover with plastic food wrap; microwave on high, stirring after half the time, until artichokes are crisply tender (3 to 5 minutes). Stir in tomatoes; sprinkle with crumb topping. Cover with plastic wrap; microwave on high until heated through (3 to 5 minutes).

Number Of Servings:
Number Of Servings:
6

 

 

 

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