A delightful baked dish combining the flavors of tomatoes and artichokes, perfect for any occasion.
Preheat your oven to 325°F (165°C).
Preheating ensures even cooking and the right texture.
Heat the olive oil in a skillet over medium heat.
Use a non-stick skillet to prevent sticking.
Add the diced onion to the skillet and sauté until softened and translucent.
Stir frequently to avoid burning the onion.
Stir in the diced tomatoes, artichoke hearts, basil, parsley, lemon juice, and sugar. Cook for 2-3 minutes, stirring gently.
Mix gently to keep the artichoke hearts intact.
Transfer the mixture to a shallow baking dish and spread it evenly.
Use a spatula to scrape all the mixture from the skillet.
Bake in the preheated oven for 15-20 minutes until heated through and slightly bubbly.
Check halfway through to ensure even cooking.
Serve warm, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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