Artichoke Heart Casserole with Soy Nut Topping

For the casserole

• 8 to 10 fresh artichokes, trimmed (see instructions below), OR 2x 398-ml cans artichoke hearts, drained
• 4 plum tomatoes, halved
• 1 red onion, cubed
• 4 garlic cloves, minced
• 1 tbsp. (15 ml) fresh rosemary, chopped
• 1 tbsp. (15 ml) fresh thyme, chopped
• 1/4 cup (60 ml) fresh basil, coarsely chopped
• 1/2 cup (125 ml) extra virgin olive oil
• Salt and freshly ground pepper, to taste

For the topping

• 1/2 cup (125 ml) unsalted roasted soy nuts, chopped
• 1/2 cup (125 ml) roasted almonds, chopped
• 1/2 cup (125 ml) Italian parsley, chopped
• 1/2 cup (125 ml) grated Parmesan cheese
• Zest of 1 lemon
• 1/4 cup (60 ml) extra virgin olive oil
• Salt and freshly ground pepper, to taste

Make the casserole

• Preheat oven to 350°F (180°C).
• Oil a 9 x 13–in. (23 x 33–cm) baking dish.
• Cover bottom of dish with artichokes halves. Top with tomatoes, then with onion. Sprinkle garlic and herbs to cover, then drizzle with olive oil. Season to taste.
• In a large bowl, combine topping ingredients and spread evenly over the vegetables.
• Bake the casserole for 40 to 45 min.

 Tip: To chop almonds, put them in a small, sturdy plastic bag, and crush with a rolling pin or a meat mallet.

Trim fresh artichokes

• Using a serrated knife, cut off the prickly head of an artichoke and its fibrous bottom, then discard.
• Using a paring knife, peel base and stem of artichoke, and remove larger outer leaves.
• Using a dessert spoon, remove core from artichoke (the fuzzy centre part of the vegetable).
• Transfer trimmed artichoke to a bowl filled with cold water and juice of 1 lemon (to prevent oxidation).
• Repeat operation with the other artichokes.
• In a large saucepan, bring water with a pinch of salt to a boil. Drain artichokes and add to saucepan. Cover with a lid that’s smaller than the actual saucepan lid, to prevent artichokes from floating, so they will cook evenly. Cook for 5 min.