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    Scalloped Tomatoes and Artichoke Hearts


    Source of Recipe


    Historical Society, New Albany, MS

    1 stick butter or margarine, (4 oz)
    1/2 cup finely chopped onion
    1 can whole tomatoes, drained, (12-oz)
    1 can artichoke hearts, drained, rinsed, quartered (14-oz)
    1/2 teaspoon dried sweet basil
    1/2 teaspoon dried parsley
    1/2 teaspoon lemon juice
    2 tablespoons sugar
    salt and pepper, to taste

    Melt butter in a skillet; add onion and saute until tender. Add tomatoes and remaining ingredients, and cook 2 to 3 minutes, stirring gently. Pour mixture into a shallow baking dish, and bake at 325 degrees for 15 to 20 minutes.
    Serves 6.



 

 

 

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