Piquillo Peppers Stuffed with Artichoke Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 14 |
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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 |
Directions:
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.
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