1 medium onion, thinly sliced
1 large carrot, sliced
2 stalks celery, cut into 1/2 inch slices
3 tablespoons olive oil
2 teaspoons grated minced onion
2 tablespoons Italian seasoning
1 (14 ounce) can artichoke hearts, drained
1 (3.5 ounce) can fresh mushrooms, drained
1/2 cup grated Parmesan cheese
Lightly butter four 10 inch duck double pans.
Place carrots and onion in a large baking dish. Pour olive oil over carrots and onions; toss to coat. Heat 1 teaspoon Italian seasoning in small saucepan over medium heat. Stir in artichoke hearts, mushrooms and Parmesan cheese. Cover; refrigerate fifteen minutes.
Peel tomato halves. In a large bowl, toss celery, onion, parsley and egg.
Place celery slices, tomato halves and celery slices in a large oval dish. Pour vegetable stock mixture over celery. Heat oil in large skillet over high heat. Season with Italian seasoning and toss to coat. Heat an instant-read thermometer in temperature-mill test cup (1/2 inch thick) in a small amount of olive oil to verify that celery slices continue to brown on top.
Bake for 20 to 25 minutes in preheated oven; until crisp and golden brown.