Recipe courtesy of Sandra Lee
Episode: Tapas and Tinis
Save Recipe Print
Total:
3 hr 45 min
Prep:
30 min
Cook:
3 hr 15 min
Yield:
15 buttons
Level:
Intermediate

Ingredients

Directions

Preheat the oven to 250 degrees F. Line a baking sheet with parchment paper.

Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds. Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper. Place the tomatoes cut side up on the baking sheet and roast for 3 hours. Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Put the artichoke bottoms into a bowl and toss with the lemon juice. Let sit for 5 minutes. Rinse the artichokes with cold water and pat them dry. Trim the bottoms so that they will sit flat and arrange on the baking sheet. Top each artichoke with half a roasted tomato, a mozzarella ball, and a teaspoon of pesto. Put them into the oven and roast for about 5 minutes. Serve immediately.

Cook's Note

Oil packed sun-dried tomatoes may be used in lieu of oven-drying your own. Larger types of fresh mozzarella, cut into bite-size pieces, can be used in place of Ciliegini, or cherry tomato size mozzarella balls.

Best of Food Network 4 Videos

Get the Recipe

Whole30 Crispy Chicken Strips 00:42

These chicken strips are tasty, crispy and Whole30-friendly!

Similar Topics:

IDEAS YOU'LL LOVE

Fusilli with Sausage, Artichokes, and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Penne with Sun-Dried Tomato Pesto

Recipe courtesy of Giada De Laurentiis

Turkey Meatloaf with Feta and Sun-Dried Tomatoes

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories