4 cooked artichokes or 4 small tomatoes
¾ cup chopped onion
1 clove garlic, crushed
2 tablespoons butter
1/3 cup fine dry bread crumbs
1 tablespoon chopped fresh parsley
½ teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon pepper
1 tablespoon grated Parmesan cheese (optional)
4 teaspoons butter or margarine
1. Remove center leaves of artichokes; remove chokes. (Remove core from tomatoes and scoop out seeds; sprinkle inside with sugar and salt.)
2. Saute onion and garlic in 2 tablespoons butter. Stir in bread crumbs, parsley, basil, salt. and pepper.
3. Fill vegetables with onion mixture. Sprinkle cheese on top. Set in a shallow casserole or baking dish. Place 1 teaspoon butter on top of each stuffed vegetable.
4. Bake at 375°F about 20 minutes, or until tender and browned on top.
4 SERVINGS