Yield: 8 Servings
|4||Large; firm tomatoes|
|1 can||(14-oz) artichoke hearts; drained and chopped|
|1||Clove garlic; crushed|
|2 teaspoons||Lemon juice|
Wash and dry tomatoes. Cut out stems and cut tomatoes in half. Scoop out pulp and reserve. Salt and pepper tomato shells and place a thin slice of butter in each. Arrange in a buttered casserole. In a skillet melt 4 Tablespoons of butter and add chopped artichoke hearts, tomato pulp, thyme, garlic and bay leaf. Saut 10 minutes over medium heat. Add lemon juice, salt and pepper. Remove bay leaf. Place about 2 Tablespoons of artichoke mix in each tomato. Top generously with Parmesan cheese. Pour vermouth in bottom of pan and bake at 400ø for 25 minutes. Arrange on a serving platter and top each with a little of the pan liquid. Yield: 8 servings.
DIANNE TUCKER (MRS. ROBERT W.)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .