2 1/2 slices white bread trimmed & cut into 3/4 cubes
2 (16 oz.) can Italian plum tomatoes, undrained
1 1/2 (10 oz.) pkg. frozen artichokes or 15 oz. can quartered
1/2 c. chopped onion
1/2 stick butter
1 tbsp. flour
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. basil
1/4 tsp. thyme
1/4 tsp. pepper
2 slices white bread, buttered & cubed
2/3 c. Parmesan cheese, about 2 oz.

Preheat oven to 350 degrees. Place unbuttered bread cubes on cookie sheet and bake until dry about 10 minutes. Transfer dry cubes to large bowl. Increase temperature to 400 degrees. Butter 11 x 7 inch baking dish. Add tomato, artichoke and onion to dry bread crumbs.

Melt butter in large saucepan over low heat. Add flour, mustard, salt, basil, thyme and pepper. Stir 1 minute. Add tomato mixture, stir and combine. Sprinkle buttered bread crumbs over tomato. Top with Parmesan cheese. Bake 30 minutes until bubbly and golden brown.