Oven Dried Tomatoes with Artichoke Paste
- 15 baby artichokes cleaned and boiled until tender
- 1 lemon, juiced
- 1 pound ricotta cheese
- 2 ounces extra-virgin olive oil
- Salt and pepper
- Oven dried tomatoes, recipe follows
- Put the cooked artichokes in a food processor.
- Pulse until chopped.
- Add remaining ingredients, except the tomatoes and puree until smooth.
- Season with salt and pepper.
- To assemble place the tomato with the cut side up.
- With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
- 5 pounds ripe Roma tomatoes peeled and seeded
- 1/2 cup herb olive oil, recipe follows
- Salt and pepper
- Preheat the oven to 250 degrees F.
- Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds.
- Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings.
- Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours.
- Allow tomatoes to cool before removing from the pan.
- Yield: 30 pieces
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Inactive Prep Time:
- Key Words: tomatoes
artichokes, lemon, ricotta cheese, extravirgin olive oil, salt, tomatoes
Taken from www.foodnetwork.com/recipes/oven-dried-tomatoes-with-artichoke-paste-recipe.html (may not work)