Title: Tomatoes Stuffed with Spinach & Artichokes
Categories: Appetizer
Yield: 6 Servings

6	lg	Tomatoes
1/2	c	Green onions; chopped, including tops
1/2	c	Butter
20	oz	Spinach, frozen chopped
		Salt
14	oz	Artichoke hearts; drained & chopped
1	ts	Worcestershire sauce
3	ds	Tabasco
1	c	Sour cream
1/2	c	Parmesan, grated
TOPPING
1/4	c	Parmesan, grated
3	tb	Butter

Wash tomatoes, remove stems, and scoop out seeds. Turn upside down to drain.

In large skillet, saute onions in butter. Cook spinach; lightly salt and drain. Add spinach, artichoke hearts, Worcestershire, Tabasco, and sour cream to onions. Stir in cheese. Preheat oven to 350 F. Stuff tomatoes with spinach mixture and sprinkle with cheese; dot with butter. Bake 20 minutes, until thoroughly heated.

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