Piquillo Peppers Stuffed with Artichoke Salad

Coastal Living
14 peppers


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1 (14-ounce) can artichoke hearts, drained
2 plum tomatoes, seeded and chopped
1/3 cup garlic mayonnaise*
1 (220-gram) jar piquillo peppers, drained
Garnish: fresh parsley sprigs


Chop artichoke hearts; drain on paper towel. Combine artichokes, tomatoes, and garlic mayonnaise. Stuff peppers with artichoke mixture. Garnish with parsley sprigs.

*Note: To make garlic mayonnaise, crush 1 garlic clove with 1 teaspoon extra virgin olive oil. Stir in 1/3 cup mayonnaise.

Created date

April 2000