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
- 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.
- 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.
- 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.
- Category: picnics, pot lucks, easy entertaining
- Method: No cook
