Sardinian Artichoke and Cheese Casserole

1		9 oz. frozen artichoke hearts, defrosted
3		large plum tomatoes
1  tablespoon		juice of lemon
4		eggs
1/4  cup		extra virgin olive oil
3  tablespoons		chopped parsley
1/2  cup		grated pecorino cheese
1/2  cup		bread crumbs

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Put artichokes in baking dish.
Salt & Pepper
Top with tomatoes
Combine eggs and olive oil in a bowl. Stir in the parsley, lemon juice, cheese, salt and pepper.
Pour egg mixture over the tomatoes.
Bake uncovered for 30 minutes until the eggs have just begun to set.
Put 2 tablespoons of olive oil in pan and saute bread crumbs then put
over egg mixture and continue baking for 5 minutes.