Directions

Preheat oven to 350 degrees

Cut the artichoke hearts into quarters.

Brush an 8 x 8 x 1 1/2-inch casserole dish or a 9-inch pie pan with 1 tablespoon of oil and spread the artichoke quarters in the dish. Salt and pepper them and then top with the tomato slices.

Combine the eggs and 1/4 cup of the olive oil in a bowl. Stir in the parsley, lemon juice, cheese, salt and pepper. Pour the egg mixture over the tomatoes. 

Heat the remaining olive oil in a small sauté pan and quickly brown the bread crumbs. Set aside.

Bake the casserole uncovered for about 30 minutes, or until the eggs have just begun to set. They should be slightly wet. Sprinkle the bread crumbs over the top and continue baking for 5 minutes or until the eggs are set. Serve hot.

Tip:  Use stale bread to make bread crumbs. Let leftover bread dry out on a bake sheet in the oven on low heat. When the bread is hard and crisp, whirl it in a food processor or place the bread in a paper bag and roll over it with a rolling pin to make crumbs. Store the crumbs airtight in the refrigerator or freezer.

 
This recipe is featured on show 1826, Cooking Live with Brandon Boudet.

This recipe is featured on Season 18 - Episode 1826.