4 large tomatoes
8 oz. smoked ham
12 Belgian endive leaves
20 quartered artichoke hearts
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Skin and seed tomatoes. Cut in half. Place in smoker for 5 minutes. Remove and refrigerate immediately. Grill artichoke hearts. Toss in Tomato Vinaigrette. Fill smoked tomato halves. Garnish with Belgian endive and smoked ham.
Yield: 4 servings
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