Artichoke Buttons

2 tablespoons balsamic vinegar

2 tablespoons olive oil

Salt and pepper to taste

6 Roma tomatoes halved lengthwise, seeded

2 cans (14-ounces each) artichoke bottoms

2 tablespoons lemon juice

12 fresh mozzarella balls, each about the size of a large gumball

¼ cup prepared pesto

Freshly grated parmesan

Heat oven to 250 degrees.

In a medium bowl, combine vinegar, oil, salt and pepper. Toss tomatoes in mixture until well coated. Place cut side up on a baking sheet lined with parchment paper and roast for 3 hours. Cool completely.

Increase oven to 400 degrees.

Drain artichokes and add to a medium bowl, toss with lemon juice and let stand in juice 5 minutes. Rinse artichokes and pat dry.

Place in baking dish; it may be necessary to trim bottoms to stabilize them. Top each artichoke bottom with 1 dried tomato, 1 teaspoon pesto and 1 mozzarella ball. Bake 5 minutes or until cheese starts to melt. Top with grated parmesan and serve immediately.

Serves 12.

Cook's note: You can make tomatoes two days before use and refrigerate.