SUN-DRIED TOMATO ARTICHOKE BUTTONS
Steps:
- 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.
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Joel Cruz
[email protected]These buttons were absolutely delicious! I will definitely be making them again.
Gonigoni Gonigoni
[email protected]I'm not sure what I did wrong, but my buttons turned out really dry. I think I might have overcooked them.
Eriq Williams
[email protected]These buttons were a bit too spicy for my taste, but my husband loved them.
Sharon Messick
[email protected]I made these buttons for a party and they were a huge hit! Everyone loved them.
M Bilal M Bilal
[email protected]These buttons were delicious! I loved the combination of flavors and textures.
Suzanne Jeffries
[email protected]I would have liked these buttons more if they had been a bit more crispy. I think I'll try frying them for a little longer next time.
Johirul Islam
[email protected]I thought these buttons were just okay. They weren't bad, but they weren't anything special either.
Baby Doll
[email protected]These buttons were a great way to use up some leftover sun-dried tomatoes and artichokes. They were easy to make and they tasted great.
Lucita Providence
[email protected]I'm not a big fan of sun-dried tomatoes, but I still enjoyed these buttons. The artichokes really balanced out the flavor.
Melissa Arbaugh
[email protected]These buttons were perfect! I loved the combination of sun-dried tomatoes and artichokes.
Zain tech
[email protected]These buttons were a bit too oily for my taste. I think I'll try baking them next time instead of frying them.
Amiri Mandal
[email protected]I found these buttons to be a bit bland. I think they could have used more seasoning.
Charles Loxius
[email protected]These buttons were a bit too salty for my taste, but overall they were still good.
Sohail Samo
[email protected]I was pleasantly surprised by how delicious these sun-dried tomato artichoke buttons were. They're a great way to use up leftover artichokes.
Ismael Seid
[email protected]These buttons are so flavorful and easy to make. I love that they're a healthy snack option too.
AFFAN QURESHI
[email protected]I've made these sun-dried tomato artichoke buttons several times now and they're always a crowd-pleaser. They're perfect for appetizers or snacks.
Asubiojo Babatunde David
[email protected]These sun-dried tomato artichoke buttons were a hit at my last party! They're so easy to make and they taste delicious.