Cream Cheese and Artichoke Stuffed Tomatoes

5 from 1 vote

Total Time: 1 hr 30 mins

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If you’re looking for a fresh, flavorful appetizer or side dish that’s as elegant as it is easy, these Cream Cheese and Artichoke Stuffed Tomatoes are just the thing. Juicy ripe tomatoes are filled with a creamy, savory blend of cream cheese, artichokes, garlic, and herbs. Perfect for any spring or summer occasion!

Cream Cheese and Artichoke Stuffed Tomatoes with one being lifted by decorative server.

Planning a summer party or celebration?  Cream Cheese and Artichoke Stuffed Tomatoes is a light, summery appetizer your guests will love!  You’ll love it because it’s easy, impressive. and has a professionally catered flair!

How to make cream Cheese and Artichoke Stuffed Tomatoes:

  • Use Campari tomatoes, which are a variety (not a brand) of tomatoes.  They’re larger than a cherry tomato and smaller than most other round varieties so they’re perfect for filling.
Phoyo of Campari tomatoes still on the vine.
  • Make the filling first so the flavors have a chance to blend.
  • Drain two 14-ounce cans of quartered artichoke hearts.
Photo of artichoke hearts being drained in stainless steel colander.
  • Thoroughly pat the artichokes dry, pressing as much water as possible from the artichokes then finely chop.
Photo of artichoke hearts on paper towels after being patted dry.
  • Combine the ingredient in a bowl…
Photo of filling for Cheese and Artichoke Stuffed Tomatoes and Grilled Zucchini in glass bowl.
  • Mix well and refrigerate while prepping the tomatoes and grilling the zucchini.
Photo of cheese and artichoke filling in glass bowl.
  • Remove a thin slice from the top and bottom of each tomato.  Removing a thin slice from the bottom will help the tomato stand straight and not roll around.
Photo showing top and bottom of tomato sliced off with serrated knife.
  • Using a small spoon, half-teaspoon measure or melon baller, carefully remove the pulp from each tomato.
Photo of teaspoon removing inside of tomato getting it ready to be filled.
  • Invert onto paper towels to drain while prepping and grilling the zucchini.
Photo showing inverted tomatoes on paper towels so they drain.
  • Let the zucchini cool…..
  • While the zucchini is cooling, fill the tomatoes.
Photo of cheese and artichoke filled tomato on server garnished with basil leaf.
  • That’s it! Enjoy!

For more great cheesy appetizers, be sure to check these out!

5 from 1 vote

Cream Cheese and Artichoke Stuffed Tomatoes

If you’re looking for a fresh, flavorful appetizer or side dish that’s as elegant as it is easy, these Cream Cheese and Artichoke Stuffed Tomatoes are just the thing. Juicy ripe tomatoes are hollowed out and filled with a creamy, savory blend of cream cheese, artichokes, garlic, and herbs. Perfect for any spring or summer occasion!
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 20 tomatoes and 40 zucchini rolls
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Ingredients 

  • 1 container (8-ounce) cream cheese spread, softened to room temperature
  • 1/2 cup freshly grated Parmesan cheese
  • 1 can (14-ounce) artichoke hearts, drained, patted dry and chopped
  • 1/4 cup mayonnaise
  • 4 cloves garlic, minced
  • 1/4 cup chopped fresh basil
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons chopped fresh parsley
  • salt and freshly ground black pepper, to taste
  • 2 containers (16-ounce) Campari tomatoes, (approximately 20 tomatoes)
  • Fresh basil, chives and parsley for garnish, whole or chopped as desired

Instructions 

  • Combine cream cheese, parmesan cheese, artichoke hearts, mayonnaise, garlic and herbs in a bowl. Season to taste with salt and black pepper. Refrigerate until ready to use.
  • Cut a thin slice off the top of each tomato along with a little from the bottom so they stand straight and don't roll around. Scoop out and discard the pulp. Invert onto paper towels to drain for 20-30 minutes.
  • Fill each tomato with equal amounts of the filling.
  • Serve the tomatoes on a platter, separately or combined. Garnish with fresh herbs.

Notes

Can be assembled up to 8 hours in advance. Refrigerate until needed.

Nutrition

Serving: 1Calories: 30kcalCarbohydrates: 0.3gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 3mgSodium: 59mgPotassium: 9mgFiber: 0.04gSugar: 0.1gVitamin A: 84IUVitamin C: 1mgCalcium: 32mgIron: 0.1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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About Carol

Carol is a personal chef with 22 years of experience cooking food people want to eat! Here, you'll find expert techniques, time-saving tips, and flavor-packed dishes you'll be proud to serve family and friends.

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