Sun-Dried Tomato Artichoke Buttons – Delicious & Easy

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Sun-Dried Tomato Artichoke Buttons by Sandra Lee

  • 8 Roma Tomatoes, cored and sliced lengthwise
  • 2 Tbls. balsamic vinaigrette
  • 2 (14oz.) cans artichoke bottoms, rinsed & drained
  • 2 Tbls. lemon juice
  • 12 balls fresh mozzarella in water, cherry tomato size
  • 1/4 cup jarred basil pesto

Preheat oven to 250 degrees. Line baking sheet with parchment paper. Slice the ends off tomatoes, cut lengthwise & remove seeds. In bowl toss tomatoes with vinaigrette & season w/salt & pepper. Place tomatoes on baking sheet, cut side up & roast for up to 3 hours. Allow tomatoes to cool. (make ahead & refrigerate for up to 2 days)

Preheat oven to 400 degrees. Line baking sheet w/parchment. Gently toss artichoke bottoms w/lemon juice. Let sit 5 min. Rinse artichokes w/cold water & pat dry. Trim bottoms to sit flat on baking sheet. Top bottoms w/a roasted tomato, mozzarella ball & teaspoon of pesto. Bake 5 min. Serve immediately.

Note: I could ONLY find the artichoke bottoms at Target . . . and maybe substitute goat cheese for the mozzarella balls, hmmmmm I need to try that!

About countrygirlbling

Hi, I'm hoping that my blog and my experiences will help to encourage you. Our journey through life can be unpredictable at times but KNOW that if you are a believer in Christ, HE will always have your best interest at heart! (Even when things don't make sense!) Toodles

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