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. Remove from the fridge around 30 minutes before serving.

Tips for Success:
1. Choose the right tomato. Opt for medium-sized round tomatoes (around 2-3 inches in diameter) that will hold the stuffing well. Campari tomatoes are a good choice, but other round tomatoes will work just as well.
2. Cut off the bottom, not the tomato top. Once the stem is removed, the top of the tomato actually makes a flatter, more stable base to keep the stuffed tomato upright. So, slice off the bottom instead!
3. Remove excess liquid. The key to a creamy filling is to remove as much liquid as possible. After scooping, turn the tomatoes upside down, place on paper towel, and let drain for at least 30 minutes. Be sure to also squeeze the canned artichoke hearts thoroughly until dry.
4. Use the right tool. A serrated grapefruit spoon is ideal for effortlessly scooping out the tomato seeds and pulp while creating a neat, uniform shell.