- 1 cup drained and chopped marinated artichoke hearts
- 2 tablespoons prepared pesto
- 4 plum tomatoes
- Extra-virgin olive oil
- Salt and pepper
Preheat a grill to medium-high. In a bowl, combine 1 cup drained and chopped marinated artichoke hearts and 2 tablespoons prepared pesto. Halve 4 plum tomatoes lengthwise and remove the seeds. Brush with extra-virgin olive oil; season with salt and pepper. Thread 2 tomato halves raft-style onto two 10-inch skewers. Repeat to make 4 double-skewered kebabs. Grill the tomatoes cut side down until softened and grill marks appear, about 5 minutes. Flip and fill the cavities with the artichoke mixture. Cover and grill until warmed through, about 5 minutes.