Tomato Artichoke Bake

Tomato Artichoke Bake is the perfect summer side dish! It’s loaded with artichoke hearts, fresh bread crumbs, tomatoes, grated parmesan and then baked until golden.

When it comes to summer side dishes, I like to use tomatoes as much as possible. Especially if they are sun-ripened and fresh from the garden. I use them to make simple tomato salad, tomato bruschetta and stuffed baked tomatoes are to die for.

This Tomato Artichoke Bake is another perfect summer side dish that uses fresh summer tomatoes. Grape tomatoes to be exact. They add a little burst of sweetness. Cooked along with capers, artichoke hearts and garlicky bread crumbs, this side dish might be your new favorite!

Let’s talk about what you’ll need to make it. 

Tomato Artichoke Bake Ingredients: 

• FRESH BREAD CRUMBS: I used sourdough bread but a crusty french bread would work too. Tear it into small pieces or use a food processor to pulse into bite-sized pieces. Don’t use the ultra fine pre-made breadcrumbs for this because they won’t give you the right texture. 
• BUTTER: To cook the bread crumbs and help them toast. 
• GARLIC: Gives the bread crumbs a garlicky flavor. 
• ARTICHOKE HEARTS: Use canned or frozen artichokes (thaw them first if frozen). You can use marinated artichoke hearts but they will add a different flavor. 
• CHERRY TOMATOES: Cherry tomatoes, especially fresh from the garden, add a sweet burst of tomato flavor. I like to halve them for this recipe and they burst a little bit releasing some of their tomato juices as they bake. 
• NON-PARIEL CAPERS: These are the bud of a flower and add a briny punch to so many recipes. They are one of my favorite ingredients! 
• PARMESAN CHEESE 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

Making this Tomato Artichoke Bake is super easy! Simply follow along with these step by step photos and instructions. 

• STEP #1: Preheat oven to 350 degrees. Melt butter and 1 tablespoon olive oil in a skillet over medium-low heat. Add garlic and cook just until fragrant about 30 seconds. Add bread crumbs and cook until slightly toasted. 
• STEP #2: In a 9-inch pie pan (or similar sized dish) combine artichoke hearts, tomatoes, capers and remaining tablespoon of olive oil. Sprinkle with salt and pepper. Toss to combine. Sprinkle with 1/2 of the parmesan cheese. 
• STEP #3: Spread the bread crumbs over the top. Bake in preheated oven for 15 – 20 minutes or until golden brown. Top with remaining parmesan cheese. 
• STEP #4: Sprinkle with parsley and serve. 

Storage and Leftovers: 

Keep any leftovers in the refrigerator and reheat within 3 days. 

My whole family loved this Tomato Artichoke Bake. It makes a great summer side dish but I can see myself making this all year long!

If you loved this Tomato Artichoke Bake and want even more artichoke recipes, check these out!

Air Fried Artichoke Hearts are just as crispy as their deep fried counterparts but only use a fraction of the oil!

Artichoke Tapenade is one of my favorite spreads to add to sandwiches and cheese boards.

You can’t go wrong with Crockpot Artichoke Spinach Dip!

Note: Originally published in 2017. Updated in 2024 with new photos, nutrition information and a slightly modified recipe.