baked artichoke casserole

Twist back external petals of every artichoke until they snap off effectively close to base.
Palatable part of petals ought to stay on artichoke base.
Keep on snapping off and dispose of thick petals until focal center of light green petals is reached.
Trim earthy colored finish of stem and removed top 2-crawls of artichokes; dispose of.
Pare external dim green surface layer from artichoke bottoms.
Remove focus petals and fluffy focuses.
Cut artichoke bottoms around 1/4-inch thick.

Throw with lemon juice to forestall staining; put away.

Sauté onions in olive oil 5 to 8 minutes or until delicate.
Spoon equally into 2-quart stove resistant baking dish.

Sprinkle with Italian spice preparing.
Orchestrate tomato cuts, artichoke cuts and cheddar cuts on onions, over-lapping somewhat in focus of dish.
Cover dish with top or foil.
Heat at 375°F for 40 minutes.