Piquillo Peppers Stuffed with Artichoke Salad

Recipe from

Coastal Living

Ingredients

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

Preparation

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.

January 2000
My Notes

Only you will be able to view, print, and edit this note.

Add Note