Serves: 4
Total Calories: 139

1/4 cup plain dried bread crumbs
2 tablespoons Parmesan cheese
4 tablespoons low-calorie Italian salad dressing
9 ounces canned and drained (packed in water) or frozen and thawed artichoke hearts
2 medium tomatoes, quartered

1. In a small bowl, combine bread crumbs, cheese, and 3 tablespoons salad dressing. Mix well and set aside.

2. In another bowl, combine artichoke hearts with remaining 1 tablespoon salad dressing, tossing thoroughly. Arrange artichoke hearts and tomato wedges in a 1-quart casserole dish.

3. Sprinkle bread crumb mixture over vegetables, and bake at 350°F for 35 to 40 minutes or until topping is light brown.

EXCHANGES
1/2 Starch
1 Vegetable
1/2 Fat

NUTRITION FACTS
Calories 83
Calories from Fat 18
Total Fat 2 grams
Saturated Fat 1 gram
Cholesterol 2 milligrams
Sodium 352 milligrams
Total Carbohydrate 14 grams
Dietary Fiber 12 grams
Sugars 8 grams
Protein 4 grams

Nutritional Facts:

Serves: 4
Total Calories: 139
Calories from Fat: 65

More Recipes from the The Complete Quick & Hearty Diabetic Cookbook Cookbook:
Artichokes Parmesan
Asparagus With Vinaigrette
Broccoli With Lemon-Butter Sauce
Carrots Marsala
Chinese Asparagus
Creamed Spinach
Creole Eggplant
Dill-Flavored Carrots
Green Beans With Garlic And Onion
Herb-Broiled Tomatoes
Mushroom Cassoulets
Sauted Sweet Peppers
Sherried Peppers With Bean Sprouts
Snow Peas With Sesame Seeds
Squash And Tomato Cassoulet
Tangy Green Beans
Vegetable Confetti
Vegetable-Stuffed Yellow Squash
Zucchini And Onion Kabobs
Zucchini Sauté