Recipe courtesy of Sandra Lee
Sun-Dried Tomato Artichoke Buttons
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- Level: Intermediate
- Total: 3 hr 45 min
- Prep: 30 min
- Cook: 3 hr 15 min
- Yield: 15 buttons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 318
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 71 mg
- Sodium
- 683 mg
- Level: Intermediate
- Total: 3 hr 45 min
- Prep: 30 min
- Cook: 3 hr 15 min
- Yield: 15 buttons
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 15 servings
- Calories
- 318
- Total Fat
- 22 g
- Saturated Fat
- 12 g
- Carbohydrates
- 10 g
- Dietary Fiber
- 3 g
- Sugar
- 2 g
- Protein
- 22 g
- Cholesterol
- 71 mg
- Sodium
- 683 mg
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.
