I love these Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon – they are so fresh and full of flavor, and so easy to prepare!

My mom often served stuffed tomatoes as part of a dinner party menu. When prepared properly, stuffed tomatoes are not only delicious they are also pretty on the plate, adding a pop of color to make the whole meal look even more appetizing.

Toward the end of summer when her garden was overflowing with juicy, flavorful tomatoes, mom would often serve these Tomatoes Stuffed with Artichokes, Onions and Bacon. So easy to prepare, you simply mix together chopped artichoke hearts, celery, green onion, Parmesan cheese and mayo. Stuff the mixture into hulled (seeded and stemmed) tomatoes and top with crispy crumbled bacon. Yum!

Green platter filled with Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon

(Photo by Laurie Smith)

Colorful, fresh, crunchy, full of flavor – what more could you ask for, except maybe something chocolate-y for dessert? Enjoy!

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green platter filled with Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon

Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon

Green platter filled with Tomatoes Stuffed with Artichoke Hearts, Onions and Bacon

These stuffed tomatoes are not only delicious, they’re also pretty on the plate, adding a pop of color. So easy to prepare, too! Simply mix chopped artichoke hearts, celery, green onion, Parmesan cheese and mayo; then stuff into hulled tomatoes and top with crispy crumbled bacon.

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 6 servings 1x
  • Category: side dishes, easy entertaining, gluten free, gluten free

Ingredients

Scale

2 cups canned artichoke hearts in water, drained and coarsely chopped

1 cup mayonnaise

1/2 cup finely chopped celery

1/2 cup chopped green onion

1/4 cup grated Parmesan cheese

6 to 8 medium tomatoes

3 slices bacon, cooked and crumbled

Instructions

  1. In a medium mixing bowl, stir together the artichoke hearts, mayonnaise, celery, onion and cheese. Season with salt and pepper to taste. Cover and refrigerate until ready to use.
  2. Cut the top off the tomatoes and scoop out the insides (a grapefruit spoon works well), making sure not to cut through the sides or the bottom. Turn upside down and place on paper towel to drain for at least 30 minutes.
  3. Sprinkle the insides with salt and pepper. Stuff with artichoke mixture. Sprinkle crumbled bacon on top.

Notes

Make ahead: The artichoke mixture can be prepared up to one day in advance. Store covered, in the refrigerator. You can also stuff the tomatoes earlier in the day you are serving them and store them, covered in the refrigerator.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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