LAYERED ARTICHOKE

3 tbsp. Land O Lakes Sweet Cream Butter
1 (9-oz.) pkg. frozen artichoke hearts, thawed, drained
2 small tomatoes, each cut into 4 (1/4-inch) slices
FOR THE CRUMB TOPPING:
1/2 cup crushed herb seasoned stuffing mix
1/4 cup grated Parmesan cheese
2 tbsp. Land O Lakes Sweet Cream Butter, melted
1/4 tsp. salt
2 tbsp. sliced 1/8-inch green onion

Heat oven to 350 degrees F.

In ungreased 8-inch square baking dish melt 3 tbsp. butter in oven (5 to 6 minutes). In melted butter layer artichokes and tomato slices; set aside.

In small bowl stir together all crumb topping ingredients except green onion. Sprinkle crumb topping over vegetables.

Bake, uncovered, for 25 to 30 minutes or until heated through. Sprinkle with green onion.

MICROWAVE DIRECTIONS:
In 2 cup glass measuring cup, melt 2 tbsp. butter on high (30 to 40 seconds). Stir in remaining topping ingredients including green onion; set aside. In ungreased 8-inch square baking dish melt 3 tbsp. butter on high (40 to 50 sec.). Stir in artichokes. Cover; cook on high, stirring after 1/2 the time, until artichokes are crisply tender (5 to 6 minutes). Layer tomato slices over artichokes; sprinkle with crumb topping. Cover; cook on high 1 to 1 1/2 minutes. Let stand 1 minute.

Makes 5 (1/2 cup) servings
From: Recipelink.com
Source: Land O Lakes Vegetable Cookbook, 1980's