Artichoke & tomato bake with lemon & parsley
Enjoy a mouthwatering Artichoke & Tomato Bake with Lemon & Parsley! This vibrant dish features juicy tomatoes, tender artichokes, and aromatic garlic combined with a zesty hint of lemon and parsley. Perfectly balanced with a crunchy breadcrumb topping, this easy-to-make bake is a nutritious and flavorful meal that will delight your taste buds.
- 07 May 2024
- Cook time 50 min
- Prep time 40 min
- 6 Servings
- 10 Ingredients
Artichoke & tomato bake with lemon & parsley is a delicious and healthy dish combining tender artichokes, juicy tomatoes, and zesty lemon. It’s perfect for a hearty family meal or an impressive dinner party dish that’s both nutritious and bursting with flavor. This recipe pairs the slight bitterness of artichokes with the sweetness of carrots and the tang of lemon, finished with a crisp breadcrumb topping. Follow these steps for a savory treat that everyone will love.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- Lightly grease a baking dish with a small amount of olive oil or cooking spray to prevent sticking.
- Zest the lemon and set the zest aside.
- Cut the lemon in half and squeeze out the juice. Set the juice aside.
- If using fresh artichokes, remove the tough outer leaves, and trim the stems. Cut each artichoke into quarters.
- If using canned or jarred artichokes, simply drain and halve or quarter them as needed.
- Peel and finely dice the onion.
- Peel and finely chop the carrots.
- Thinly slice the celery stalk.
- Mince the garlic cloves.
- In a large skillet over medium heat, add 1 tbsp of olive oil.
- Once the oil is hot, add the diced onion, chopped carrots, and sliced celery. Cook for about 5-7 minutes until the vegetables begin to soften.
- Add the minced garlic and cook for an additional minute until fragrant.
- Add the 2 cups of tomatoes to the skillet. Stir well to combine.
- Add in the lemon zest, lemon juice, and dried parsley. Mix thoroughly.
- Season with salt and pepper to taste. Allow the mixture to simmer for about 5-10 minutes to let the flavors meld together.
- In the prepared baking dish, spread the artichoke quarters evenly.
- Pour the tomato and vegetable mixture over the artichokes, spreading it out to cover evenly.
- Sprinkle the 3/4 cup of bread crumbs evenly over the top.
- Place the baking dish in the preheated oven.
- Bake for 20-25 minutes, or until the bread crumbs are golden brown, and the dish is bubbling.
- Remove the dish from the oven and let it cool slightly before serving.
- Garnish with fresh lemon slices or extra parsley if desired.
Tips:
- Use fresh artichokes for the best flavor, but canned or frozen ones can work if you're short on time.
- Make sure to finely chop the garlic and onion to ensure they meld well into the bake.
- For a gluten-free version, you can use gluten-free bread crumbs or even crushed almonds.
- Drizzle some extra olive oil on top before baking to enhance the golden crust.
- You can add some grated Parmesan or another cheese of choice for an extra layer of flavor.
This Artichoke & Tomato Bake with Lemon & Parsley is a wonderfully flavorful and nutritious addition to your meal rotation. Easy to prepare, it makes for a delightful main dish that’s both filling and satisfying. With the fresh zest of lemon and the aromatic herbs, this bake is bound to become a favorite. Enjoy the delicious combination of textures and flavors with your loved ones.
| Nutrition Facts | |
|---|---|
| Serving Size | 270 grams |
| Energy | |
| Calories 150kcal | 6% |
| Protein | |
| Protein 7g | 4% |
| Carbohydrates | |
| Carbohydrates 33g | 9% |
| Fiber 10g | 26% |
| Sugar 6g | 6% |
| Fat | |
| Fat 3.67g | 4% |
| Saturated 0.63g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 210ug | 23% |
| Choline 55mg | 10% |
| Vitamin B1 0.25mg | 21% |
| Vitamin B2 0.22mg | 17% |
| Vitamin B3 2.96mg | 18% |
| Vitamin B6 0.26mg | 15% |
| Vitamin B9 150ug | 37% |
| Vitamin B12 0.05ug | 2% |
| Vitamin C 30mg | 32% |
| Vitamin E 0.83mg | 6% |
| Vitamin K 40ug | 33% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.26mg | 0% |
| Iron, Fe 1.92mg | 17% |
| Magnesium, Mg 70mg | 17% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 710mg | 21% |
| Selenium, Se 3.98ug | 7% |
| Sodium, Na 210mg | 14% |
| Zinc, Zn 0.94mg | 9% |
| Water | |
| Water 230g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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