Sun-Dried Tomato Artichoke Buttons – Delicious & Easy


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 a mom of 2 great kids (adults,lol). They are both out on their own forging through life as successful, functioning adults . . . a mother's dream! I hope that my blog and my experiences will encourage you & give you hope. 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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