ARTICHOKE–HEIRLOOM TOMATO GRATIN

1/4 cup plus 2 tbsp extra virgin olive oil, divided use
2 globe artichokes
1 lemon
1 1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
3 large heirloom tomatoes
1/4 cup finely chopped fresh parsley
1 tbsp fresh thyme
1/2 cup fresh bread crumbs
1/4 cup grated Romano cheese
2 tndp extra virgin olive oil

Preheat oven to 350 degrees F.

Oil a 9 x13-inch gratin dish and set aside and reserve remainder of oil for topping the artichokes and tomatoes during the first 30 minutes of cooking.

Clean the artichokes by peeling the stems, chopping off the top third and peel the tough outer leaves. Scoop out the choke (fuzzy center) and slice the remaining artichoke into 1/4-inch thick slices. Squeeze fresh lemon over the slices to coat. Season artichokes with half of the salt and pepper.

Wash and dry three Heirloom tomatoes and slice into 1/4-inch slices. Season tomatoes with remaining salt and pepper. Shingle the tomatoes in the oiled gratin dish into one layer. Top the tomatoes with artichoke slices.

Sprinkle chopped parsley and fresh thyme over the dish and drizzle remaining olive oil from the 1/4 cup that you have used to oil the gratin dish.

Cover and bake in your preheated 350 degree oven for 30 minutes. Remove the cover and bake for an additional 15 minutes. Remove from the oven and quickly top with Romano cheese, bread crumbs and drizzle the remaining tablespoons of olive oil over the topping. Return to the 350 degree oven and bake for 15 more minutes. Remove and serve immediately or room temperature.

Servings: 6
Adapted from source: WJW, Fox TV, Cleveland, Ohio