Melodee Frye's

Veggie Recipes

Baked Tomatoes
and Artichokes

1 cup chopped celery
1 can(14 oz.) artichoke hearts, drained and chopped
1 cup chopped onion
1 tblsp. sugar
¼ cup olive oil
½ tsp. salt
2-14 ½ oz. cans diced tomatoes, w/juice
½ tsp. ground black pepper
2 ½ cup seasoned croutons
2 tblsp. freshly grated parmesan cheese

Preheat oven to 350º. In a large deep skillet, sauté celery and onion in oil over medium heat until tender. Stir in tomatoes, artichoke hearts, sugar, salt, pepper and croutons. Transfer to a greased 2 quart baking dish. Sprinkle parmesan cheese over top of casserole. Bake 40-45 minutes or until bubbly and lightly browned around the edges. Serve warm.