6 medium-size tomatoes
1 cup cooked rice
4 Tbsp butter
1/2 cup diced Mozzarella cheese
3 Tbsp grated Parmesan cheese
1/2 cup diced artichoke bottoms (cooked)
1 Tbsp finely chopped parsley
salt and pepper to taste

Cut a slice from the top of each tomato, remove pulp and seeds, then invert to drain. Melt butter and mix with the rice, Mozzarella, 2 Tbsp of the grated Parmesan, artichoke bottoms, parsley, salt and pepper. Season the insides of the tomatoes lightly. Stuff tomatoes with the rice mixture and sprinkle the remaining grated Parmesan on the tops. Place in a 350 degree oven and bake for about 25 minutes.