Ingredients

• 1/3 cup chopped ripe tomato
• 2 tablespoons chopped chives or sliced green onion tops
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon olive oil
• Dash salt, or to taste (optional)
• 2 drops hot pepper sauce (optional)
• 1 (14 ounce) can whole artichoke hearts, well drained

Directions

1. In a small bowl, mix together the tomato, chives, Parmesan cheese, oil, and salt (if desired).
2. Remove coarse outer leaves from the artichokes. Cut a small sliver from the bottom of the hearts so they will stand upright. Set the artichoke hearts, bottom side down, on a plate.
3. Carefully open the leaves to form a cavity. Spoon the stuffing into the cavity in the hearts, dividing evenly.
4. Serve at once or cover and refrigerate several hours or overnight before serving.