Artichoke Provencal

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Artichoke Provencal


Artichoke Provencal

(Printable Recipe)


  1. 1 14 oz. can artichoke hearts packed in water–drained and rinsed
  2. 1 14 oz. can diced tomatoes (no salt/sugar added)
  3. 2-3 tablespoons capers
  4. 1/4 red onion–thinly sliced
  5. 2-3 cloves garlic–minced
  6. 1/4 cup Italian flavored panko bread crumbs
  7. pinch sugar
  8. pinch dried basil
  9. olive oil
  10. salt
  11. pepper
  12. fresh herbs


*Preheat oven to 400 degrees F. Heat 2 tablespoons olive oil in medium sauce pan over medium heat. Add the onion and sauté for 5 minutes. Add garlic, pinch salt and pepper. Saute for 2 minutes. Add tomatoes and capers and pinch sugar. Cook 5 minutes, stirring occasionally. Add tomato mixture to a shallow baking dish.


*Arrange artichoke hearts on top. Sprinkle with panko bread crumbs. Drizzle with 1 tablespoon olive oil. Bake ~10 minutes. Serve on pasta, couscous, or other preferred grain with fresh herbs. Enjoy!




Written by

Tiffany M. Griffin is the woman behind Como Water, Washington DC’s premiere veg-centric cuisine consulting company. Through cooking classes, demonstrations, catering, and consultations, Como Water gives people the opportunity to learn how to prepare veg-centric cuisine that boasts maximum flavor, with minimal effort. Tiffany is quickly becoming a go-to expert on the future of veg-centric cuisine, and is a regular contributor to Como Water, the blog, as well as to vegetarian and vegan sites across the Internet. For over a decade, this self-taught, entrepreneurial expert has developed a set of tried and true techniques for making simple, delicious, and sometimes decadent veg-centric dishes. Featured on the Steve Harvey Show and other leading media outlets, Tiffany was born and raised in Springfield, MA. She then earned Bachelors degrees in Psychology and Communications from Boston College and a PhD in Social Psychology from the University of Michigan. She now resides in Washington DC, where she has worked in the US Senate and at a federal agency on issues around health, food, nutrition, and international food aid/development, and of course, as the owner of Como Water. Tiffany gets culinary inspiration from the food she grew up eating, and from her travels throughout Latin America, the Caribbean, Western Europe, and Sub-Saharan Africa. She is dedicated to sharing her wealth of knowledge on veg-centric cuisine with others and to help others live by her mantra—love life, live long, and eat veg-centric cuisine!


  1. This looks (and sounds) delicious, Tiffany!

  2. Yesterday my daughter asked me what I was going to do with the jar of artichokes in the pantry. Yesterday I didn’t have an answer for her. Now I can show her better than tell her!

  3. I love this dish… what a clever way to jazz up artichokes. 🙂