Bend back the outer petals of each artichoke until they snap off easily near the base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim the brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out center petals and fuzzy centers. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside. Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with basil and parsley. Arrange tomato slices and the artichoke slices on the onions over-lapping slightly in the center of the dish. Sprinkle the grated cheese over the vegetables. Cover the dish with lid or foil. Bake at 375°F for 40 minutes. Makes 6 servings.
