| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 4 |
|
Large; firm tomatoes |
| 1 |
cn |
(14-oz) artichoke hearts; drained and chopped |
| 1 |
|
Stick butter |
| 1/4 |
ts |
Thyme |
| 1 |
|
Clove garlic; crushed |
| 1 |
|
Bay leaf |
| 2 |
ts |
Lemon juice |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
|
|
Parmesan cheese |
| 1 |
c |
Vermouth |
INSTRUCTIONS
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 400° 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: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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