Instructions: Fry the bacon until crisp in a Dutch oven or deep stove-top casserole.

Drain on absorbent paper. Pour out excess grease but dont wipe pot clean.

Chop artichokes into small pieces and put them in the Dutch oven. Top with chicken. Sprinkle with thyme, salt and a generous amount of pepper. Core the tomatoes, cut them in half and scoop out the seeds with your finger

(dont worry about getting every seed). Slice tomatoes and place the slices over the chicken. Combine grated cheese and crumbled bacon. Sprinkle over chicken and bake, uncovered, for 20 minutes or until chicken is cooked and cheese is melted. 4 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.