Artichoke & Tomato Bake

Ingredients

• Lemons

  Raw, without peel

  1 fruit or 84g

• Parsley

  Raw

  2 tbsp or 8g

• Artichokes

  (globe or french), raw

  6 artichoke, medium or 768g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Onions

  Raw

  1 medium or 110g

• Carrots

  Raw

  1 cup chopped or 128g

• Celery

  Raw

  1 stalks, large (11 inches long) or 64g

• Garlic

  Raw

  2 clove or 6g

• Tomatoes

  Red, ripe, raw, year round average

  2 cup, chopped or sliced or 360g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

Directions

1. Chop celery, carrots, and onions; mince garlic. Finely grate lemon rind and combine with parsley in a bowl. Set aside. Halve the lemon and squeeze juice into a large bowl of water.
2. Remove artichoke stems and cut 3 cm from the top of each artichoke. Rub cut sides with a lemon half. Peel away outer leaves until pale leaves are exposed. Remove and discard the furry choke from the center. Place artichokes in lemon water to prevent browning. Repeat with remaining artichokes.
3. Drain artichokes and place in a large saucepan. Cover with water, bring to a boil over high heat, then reduce to medium and simmer for 15 minutes or until tender. Drain.
4. Heat oil in a saucepan over medium-low heat. Cook onion, carrot, celery, and garlic, stirring for 5 minutes or until soft. Add tomatoes, increase heat to medium-high, and bring to a simmer. Cook for 15 minutes or until thickened. Season with salt and pepper.
5. Preheat oven to 350°F. Spoon three-quarters of the tomato mixture over the base of a 2L (8-cup) capacity baking dish. Arrange artichokes over the tomato mixture and fill with remaining sauce. Top with breadcrumbs. Bake for 30 minutes or until breadcrumbs are golden. Top with parsley mixture.

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