This recipe is from Better Homes & Gardens. I modified it gluten free. If you happen to be Vegan and do not eat cheese just omit it and substitute veggie broth for the chicken broth.
Better Homes & Gardens Magazine
Hands On time 25 min
Total Time: 1 hr 5 min
2 Cups Ian’s Gluten Free Bread Crumbs
1 Cup finely shredded Romano cheese or Parmesan cheese (4 oz)
1 / 2 cup chopped fresh parsley
1 / 4 tsp crushed red pepper
3 Cloves fresh garlic minced
6 Tbsp extra – virgin olive oil or avocado oil
2 tsp gluten free flour
1 / 4 cup Pacific brand gluten free chicken broth or use Pacific Veggie broth if eating Vegan
1 lemon, zested and juiced (1 Tbsp zest; 1 / 4 cup juice)
1 Tbsp white wine vinegar
2 12 –oz pkg frozen quartered artichoke hearts
1 10 – oz pkg cherry tomatoes, halved if large
Preheat oven to 375. Oil a 13x9 inch baking dish. In a small bowl combine bread crumbsm 1 / 2 cup cheese, the parsley, crushed red pepper and 1 / 4 tsp salt; set aside.
For sauce: In a small saucepan cook garlic in 1 Tbsp hot oil over medium heat 30 seconds or until fragrant. Add flour; stir to combine. Add broth, lemon zest and juice, and vinegar. Cook and stir until slightly thickened and bubbly. Stir in remaining cheese.
Arrange frozen artichoke hearts in prepared dish. Scatter tomatoes over artichokes. Drizzle sauce over vegetables. Top with break crumbs mixture. Drizzle with remaining oil.
Cover with foil. Bake 25 minutes. Remove foil and increase oven temp to 400 and bake 15 minutes more or until lightly browned on top. Top with fresh basil.
Makes 8 servings
Speaking of Vegan - I'm not vegan by the way but found this article really interesting -