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Artichoke Tomato Casserole

Prep Time15 mins
Cook Time30 mins
Total Time1 hr 15 mins
Course: Main Dish, Side Dish
Cuisine: Italian
Servings: 6


  • 2 14 oz cans artichoke hearts in water drained
  • 1 14.5 oz can organic petite diced fire-roasted tomatoes drained
  • 1 jalapeno pepper chopped
  • 1/2 bunch fresh cilantro chopped
  • 1/3 cup chopped fresh flat-leaf parsley chopped
  • 1/2 cup Parmesan cheese grated


  • Pre-heat oven to 350 degrees F.
  • Mix both cans of tomatoes in a 2 quart baking dish.
  • Place drained artichoke hearts on top of tomatoes, making sure to push each heart down into sauce halfway. Sprinkle pamesan, chopped cilantro and jalapenos on top.
  • Cover baking dish and bake in oven for 30 minutes. Remove from oven and sprinkle with fresh chopped parsley.