6 big red tomatoes
Salt, pepper, dill weed
6 artichoke heats (canned or frozen. Cook and cool if frozen.)
Mayonnaise
Sour cream
Lemon juice
Curry powder

Drop tomatoes into boiling water for about 1 minute to easily remove skins. Then cut off tops and scoop out the seeds and juice. Season them inside and out with salt, pepper and dill weed. Place artichoke heart into each tomato. Refrigerate.

Make a dressing from equal parts of mayonnaise and sour cream. Add lemon juice to taste and abut 1/2 teaspoon curry powder. Refrigerate.

Just before serving, spoon some of the dressing over each "tomartichoke".