Artichoke hearts au gratin

Total Time
12 min
5 min
7 min
For a simple lunch, two people could share this yummy vegetable dish, along with few slices of lean ham and some breadsticks. This dish also makes a tasty side dish for an egg-based brunch or a hearty pasta supper. It features a simple mixture of artichoke hearts, cherry tomatoes, dried thyme, and Swiss cheese. Using the broiler makes quick work of this recipe, but be sure to keep an eye on it as it broils. The crumbled wheat bread and grated Parmesan as the topping really puts this gratin over the top flavor-wise. Feel free to use asparagus or even mushrooms instead of the artichokes to mix things up a bit.


Frozen artichokes

9 oz, thawed

Fresh cherry tomato(es)

½ cup(s), cut in half

Dried thyme

½ tsp

Low-fat Swiss cheese

½ cup(s), shredded

Wheat bread

1 slice(s), made into crumbs

Grated Parmesan cheese

2 Tbsp


  1. Preheat the broiler. Cook the artichoke hearts according to package directions. Drain well and combine with the tomatoes in a large au gratin dish or other shallow, flameproof dish. Sprinkle with the thyme, then the Swiss cheese.
  2. Broil 4 inches from the heat until the cheese starts to melt, about 1 minute. Combine the bread crumbs and Parmesan cheese and sprinkle evenly over the cheese. Broil until the bread crumbs are browned, about 1 minute. Yields about 1/3 cup per serving.