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.
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
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.
© A Well-Seasoned Kitchen ®