Sun-Dried Tomato Artichoke Buttons

Name: Sun-Dried Tomato Artichoke Buttons
Prep time: 3 h 45 min
Cook time: 3 h 45 min
Total time: 3 h 45 min
Yield: 15
Cuisine: Global
Ingredients: 794 grams artichoke bottoms, rinsed and drained; 2 Tbsps balsamic vinaigrette; 59 milliliters jarred basil pesto; 2 Tbsps lemon juice; 8 Roma tomatoes, cored and sliced lengthwise; 15 servings Salt and pepper; 12 balls fresh mozzarella in water, cherry tomato size

Sun-Dried Tomato Artichoke Buttons is a gluten free, primal, and vegan recipe with 15 servings. One portion of this dish contains approximately 2g of protein, 3g of fat, and a total of 52 calories. This recipe covers 3% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 3 hours and 45 minutes. Only a few people really liked this hor d'oeuvre. A mixture of lemon juice, roma tomatoes, salt and pepper, and a handful of other ingredients are all it takes to make this recipe so tasty.

Instructions

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

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Baking Paper

Baking Sheet

Oven

Slice the ends off each tomato, cut them in half lengthwise and carefully remove the seeds.

Ingredients you will need

Tomato

Seeds

Put the tomatoes in a bowl, toss with the balsamic vinaigrette, and season with salt and pepper.

Ingredients you will need

Balsamic Vinaigrette

Salt And Pepper

Tomato

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Bowl

Place the tomatoes cut side up on the baking sheet and roast for 3 hours.

Ingredients you will need

Tomato

Equipment you will use

Baking Sheet

Transfer the tomatoes to a plate to cool. (Tomatoes can be made ahead and kept covered in the refrigerator for 2 days.)

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Tomato

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

Equipment you will use

Baking Paper

Baking Sheet

Oven

Put the artichoke bottoms into a bowl and toss with the lemon juice.

Ingredients you will need

Artichoke Bottoms

Lemon Juice

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Bowl

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.

Ingredients you will need

Artichoke