Denise Marchessault
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I was classically trained at Le Cordon Bleu, where I received Le Grand Diplôme, a blue-ribboned two thumbs up for diplomas in both pastry and cuisine. I'm the author of British Columbia From Scratch and The Artful Pie Project. I offer fall cooking classes at the Victoria Public Market and online classes throughout the year.
Artichoke & Kale Stuffed Tomatoes 🍅🥬🌶
12 small tomatoes
1 Tbsp vegetable oil
1 medium onion, minced
2 cloves garlic, finely minced
1 1/2 tsp sweet smoked paprika
2 cups finely chopped kale
½ cup marinated artichoke hearts, finely chopped, tough leaves discarded
½ cup cooked brown rice, spelt, farro, or groats
8 Kalamata olives, pitted and roughly chopped
2 anchovies, finely minced
½ tsp hot sauce (such as Sriracha)
½ tsp kosher salt
1 ½ tsp white wine vinegar
2 Tbsp toasted walnuts, roughly chopped
1/4 cup goat cheese
Preheat oven to 375°F
Slice the tops off the tomatoes (reserve). Scoop out and reserve the flesh and seeds. Slice just enough from the base of each tomato to keep it upright.
Fry the onions in oil until golden. Add the garlic; stir until aromatic; add the reserved chopped tomatoes and smoked paprika. Cook until the tomatoes have reduced and no liquid remains.
Add the kale in batches, stirring occasionally to prevent burning. When all the kale has reduced, add the remaining ingredients except for the cheese. Mix well.
Stuff the tomatoes with the filling, top each with a bit of goat cheese; cover with reserved tomato tops.
Bake until the tomatoes are tender, about 20-25 minutes. Cover with foil as necessary to prevent burning.
Enjoy👩🍳
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