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Ingredients

• 4 lrg , hard tomatoes
• 1 can (14-ounce) artichoke hearts, liquid removed and minced
• 1 stk butter
• 1/4 tsp Thyme
• 1 x Clove garlic, crushed
• 1 x Bay leaf
• 2 tsp Lemon juice
• 1 tsp Salt
• 1/2 tsp Pepper
•     Parmesan cheese
• 1 c. Vermouth

Description

Wash And Dry Tomatoes. Cut Out Stems And Cut Tomatoes In Half. Scoop Out Pulp And Reserve. Salt And Pepper Tomato Shells And Place A Thin Slice Of Butter In Each. Arrange In A…

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