- 3 small tomatoes, halved
- 1 jar (7-1/2 ounces) marinated artichoke hearts, drained and chopped
- 1/2 cup crumbled feta cheese
- 1/3 cup dry bread crumbs
- 2 tablespoons butter, melted
- Cut a thin slice off the top of each tomato. Scoop out pulp, leaving a 1/2-in. shell. Invert onto paper towels to drain.
- Place cut side up on a foil-lined baking sheet. Combine the artichokes and cheese; place 2 tablespoons in the center of each tomato. Broil 3-4 in. from the heat for 2-3 minutes or until bubbly.
- Toss the bread crumbs and butter; sprinkle over tomatoes. Broil 3-4 in. from the heat for 1-2 minutes or until browned. Yield: 6 servings.
Originally published as Broiled Tomatoes with Artichokes in Weeknight Cooking Made Easy Annual 2005, p254
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