6 lg. tomatoes
Salt
2 (14 oz.) cans artichoke hearts, drained & chopped
1/2 c. chopped celery
1/2 c. chopped green onion & tops
1/2-3/4 c. mayonnaise
1/8 tsp. pepper
8 slices bacon, cooked & crumbled
Lettuce leaves

Slice off top of each tomato; scoop out pulp, leaving shell intact. Reserve pulp for use in other recipes. Sprinkle inside of each tomato shell with 1/8 teaspoon salt. Invert on paper towel. Cover and chill.

Combine next 5 ingredients; stir well. Chill until serving time. Spoon artichoke mixture into tomato shells; sprinkle with bacon. Serve on lettuce leaves. Yield: 6 servings.