A few years back I was reading a novel and it mentioned some interesting recipe titles. I decided to see if they were real recipes or contrived and was pleasantly surprised to find they were real. So over the next few Sundays we can experiment together. I’ve made a few additions over the years and they are getting better and better. Next time I make them I will take yet another new picture, I’m still not thrilled though this one is better than the last.
4 LARGE tomatoes
1 small jar artichoke hearts, drained WELL and chopped (retain 2 tablespoons of juice for later)
3 LARGE egg yolks
4 tablespoons Parmesan cheese
4 tablespoons Panko bread crumbs
1 LARGE clove garlic, minced
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
3 green onions, minced
4 slices Gruyere’ cheese
1/2 pound shrimp
- Preheat oven to 350°.
- Carefully scoop out insides of tomatoes and drain juices from the shells.
- Spray baking dish with non-stick cooking spray
- Place tomatoes, hole side up, in baking dish and put in oven for 5 minutes.
- In a small bowl mix together Parmesan cheese, breadcrumbs, artichokes, pepper, dill, garlic and onion powders until well blended.
- Remove tomato shells from oven.
- Fill each tomato with artichoke mixture leaving enough room for the egg yolk.
- Place “volcanoes” back into oven and bake for approximately 20 minutes. (Time depends on how you prefer eggs cooked… if you want hard yolks – 20 minutes will give you runny yolks.)
- Top with Gruyere’ cheese and cook 2-3 minutes more until cheese melts.
- While tomatoes are baking, saute shrimp in butter, artichoke marinade and lemon juice.
- Serve hot with side condiments of sour cream, chopped chives, green chili salsa, or others of your imagination!