Every once in a while I put together a recipe at work as a food stylist, for visuals only (not to be eaten), and I can’t help but wonder what it would taste like for reals – then I make it at home and realize that it’s freakin’ delicious! That was the case of this dish or artichoke and feta stuffed tomatoes.
I mean, tomatoes and artichokes are bffs aren’t they? Add feta and it’s a beautiful trifecta. I added some gluten-free bread crumbs in there, mostly to absorb some of the tomato juice while it bakes. It worked great. The tomatoes turned out tender with a filling that was a little chewy, a little salty with small savory tidbits of artichoke hearts and cheese.
This is what it looked like before it was baked. I just think it’s so pretty. Sadly, these tomatoes were store-bought because the garden is sleeping for this year. I scooped out the guts of the tomatoes, which I fed to the chickens. You could save it to add to some sauce or soup too.
I ate these tomatoes as a main dish. It’s a great vegetarian main dish or side dish. Could also be great for breakfast. Yep, I said it. Breakfast. When you have food allergies you need to learn to think outside the box. If you’re not into keeping it vegetarian, some bacon added to this might be great too!
So, lets get to the recipe.
A few notes:
I used a standard-sized can of artichoke hearts, chopped finely.
Gluten-free panko bread crumbs worked great. I chose Italian seasoned bread crumbs.
Since this uses such a small amount of broth, I used just a little bit of Better than Bullion dissolved in water. It’s honestly just for moisture and a little umami flavor.
Some mayonnaise will help with moisture too and help hold all of it together. You can try my quick mayonnaise recipe here!
- 10-12 fist-sized tomatoes (Must sit up in the pan)
- 7 oz. Gluten-free panko bread crumbs
- 1 can artichoke hearts, chopped
- ¾ cup feta (or mozzarella, your choice)
- ¼ cup mayonnaise
- ¼ cup broth or enough to hold it together
- Heat oven to 350˚.
- Combine bread crumbs, artichokes, cheese, mayo and broth, mixing well.
- Trim tops off tomatoes and scoop out guts, being careful not to break through the outside. Reserve guts for soup or sauces (or feed to the chickens!)
- Stuff tomatoes with artichoke mixture, mounding above the tops of the tomatoes.
- Bake for 30 minutes or until tops of stuffing is browned and tomatoes are soft.
- Serve immediately.