Ingredients

• 15 baby artichokes cleaned and boiled until tender
• 1 lemon, juiced
• 1 pound ricotta cheese
• 2 ounces extra-virgin olive oil
• Salt and pepper
• Oven dried tomatoes, recipe follows
• 5 pounds ripe Roma tomatoes peeled and seeded
• 1/2 cup herb olive oil
• Salt and pepper

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Instructions

1. Put the cooked artichokes in a food processor. Pulse until chopped. Add remaining ingredients, except the tomatoes and puree until smooth. Season with salt and pepper.
2. To assemble place the tomato with the cut side up. With a pastry bag, or a spoon scoop a teaspoon of paste unto the top of the tomato.
3. Preheat the oven to 250 degrees F.
4. Core the tomatoes and cut in 1/2 and gently squeeze the tomatoes to remove the seeds. Put all of the tomatoes in a mixing bowl, add the herb oil, salt and pepper, and toss to incorporate the seasonings. Lay the tomatoes on a sheet pan in 1 layer and dry in the oven for 3 hours. Allow tomatoes to cool before removing from the pan.