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.
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.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Scott Leibfried