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Piquillo Peppers Stuffed with Artichoke Salad

Yield 14 peppers


  • 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

How to Make It

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

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