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Spinach & Artichoke Stuffed Tomatoes Recipe

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This recipe for Spinach & Artichoke Stuffed Tomatoes is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 350º
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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