This dish makes a nice presentation for guests. If you keep pesto on hand—
and I recommend that you do—then this is a very quick recipe to put together.
Serve it with a green salad for a complete meal.
4 cups cooked navy beans, or two 15-ounce cans, drained and rinsed
One 15-ounce can artichoke hearts (oil-free), drained and roughly chopped
½ medium yellow onion, peeled and diced small
½ cup Basil Pesto
6 large tomatoes, such as beefsteak
1. Combine the beans, artichoke hearts, onion, and pesto in a small bowl and
2. Cut the top ½ inch off of each tomato and scoop out the flesh, leaving a ½-
inch shell. Divide the filling evenly between the prepared tomatoes and
arrange them on a platter or among individual plates to serve.