2 1/2 slices bread, trimmed and cut into 3/4 inch cubes
2 (16 oz.) cans Italian tomatoes, undrained
2 cans artichoke hearts, drained and quartered
1/2 c. finely chopped onion
1/4 c. butter
1 tbsp. flour
1 tsp. Dijon mustard
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme
1/4 tsp. pepper
2 slices bread, buttered and cubed
2/3 c. grated Parmesan cheese

Preheat oven to 350 degrees. Bake unbuttered bread cubes until dry (about 10 minutes). Place in large bowl. Increase oven to 400 degrees.

Add tomatoes, artichokes and onion to dry bread cubes. Melt butter in large saucepan over low heat. Add flour, mustard, salt, basil, thyme and pepper and stir 1 minute. Add tomato mix and stir to combine.

Pour into buttered 11x7 baking dish. Sprinkle buttered bread cubes over. Top with Parmesan cheese. Bake until bubbling and golden brown, about 30 minutes.