With a pint of cherry tomatoes and a can of artichokes you can have this delicious side dish.

Cut a thin slice off the top of each tomato and dip it in a dry mix of salt, black pepper, basil and sugar. The spice-topped tomatoes are placed in the bottom of a baking dish and a can of drained, quartered artichokes is layered over them. Finely chopped garlic and fresh parsley are sprinkled over the artichokes. The dish is topped off with a layer of fresh bread crumbs and Parmesan cheese.

You can make the dish up ahead of time, but bake it right before serving. It only bakes for a few minutes, then it’s broiled to brown the bread crumbs and cheese. The tomatoes will be hot but not soggy; so you heat them only a short time. This looks like a lot of steps but it’s easy to put together. Corinne Cook is a columnist for The Advocate. Reach her at food@theadvocate.com.