Recipe: A Tomato Well-Stuffed (with shrimp and artichokes)

A TOMATO WELL-STUFFED

2 cups canned artichoke hearts, chopped
1/2 cup chopped celery
1/2 cup chopped green onions with tops
1 cup Hellmann's Mayonnaise
1 1/2 cups cooked shrimp, shelled, deveined
8 tomatoes
lettuce leaves
12 slices bacon, cooked

Combine artichoke hearts with celery, green onions, and mayonnaise. Refrigerate until ready to serve. (The filling is better if made ahead.)

TO SERVE:
Just before serving, add shrimp to the filling mixture.

Peel and scoop out 8 tomatoes; stuff with mixture. Place on lettuce. Sprinkle with crumbled bacon on top.

Servings: 8
Source: Best of the Best from Georgia by Gwen McKee, Barbara Moseley, and Tupper England