Artichoke & Tomato Gratin


The best way to learn to cook is to do some serious eating…
Alex Guarnaschelli

Just to remind you, one friend said my pictures are too small and I reminded her that if she clicked on the photo that it would be enlarged.

What a fantastic easy recipe for a change in side dish gratins thanks to Jacques Pepin and the perfect side to our pan seared or grilled lamb chops with blackberry sauce.  Jacques suggests a gratin dish, but I didn’t have one large enough so I used my centuries old paella-ish type cast iron pan I lightly oiled it before filling it with the tossed ingredients.  I thought it needed more cheese and perhaps I’ll add a little Gruyère the next time.

This so so easy to make…


Toss together one 9-ounce package frozen artichoke hearts, 2 cups grape tomatoes, 2 cups 1-inch pieces baguette, 3 tablespoons olive oil, ⅓ cup sliced scallions, ½ teaspoon salt, ½ teaspoon freshly ground black pepper and ¼ cup grated Parmesan cheese.  I did top with more cheese before baking in a 350º oven for 30 minutes.

Have a great weekend!