From, "Traditions, A Taste of the Good Life,"  published in cooperation with your Daily Inbox Newsletter.


  • 4 large, firm tomatoes
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 stick butter
  • 1/4 teaspoon thyme
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 2 teaspoons lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • Parmesan cheese
  • 1 cup vermouth


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. Saute 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 400 degrees for 25 minutes. Arrange on a serving platter and top each with a little of the pan liquid.

NOTE: Butter is at the right temperature for sauteing when the foam from heating subsides.

SERVINGS: 8 - 10

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