"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Spinach & Artichoke Stuffed Tomatoes Recipe

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This recipe for Spinach & Artichoke Stuffed Tomatoes, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Dimiceli
Added: Thursday, January 22, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium tomatoes
2 pounds fresh spinach
2 cups artichoke hearts, drained, chopped
1 cup sour cream
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon Frank's Red Hot sauce
3/4 cup grated Parmesan cheese
1/2 cup chopped green onion (optional)
1/2 cup butter

Directions:
Directions:
Preheat oven 350
Slice off top of each tomato (about the size of a tablespoon)
Discard top and remove pulp; drain upside down on paper towels
Cook spinach in small amount of water in pan until tender; drain
Combine spinach, artichokes, sour cream, Worcestershire sauce, salt and hot sauce in a bowl and mix well
Stir in 1/2 cup Parmesan cheese
Saute' onions in 1/2 cup butter over med heat; add to mixture
Spoon spinach mixture into well drained tomato shells
Arrange on a lightly greased baking dish
Sprinkle with 1/4 cup Parmesan cheese
Top with 3 tablespoons butter
Bake 20 minutes or until heated through; serve immediately

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
A very easy & fun side dish.

 

 

 

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