Artichoke Cheese Appetizer


  • 1-1/4 lbs. canned artichoke bottoms, drained
  • 3/4 red bell pepper, seeded
  • 2 ounces cream cheese
  • 3/4 tsp. capers, drained and finely chopped
  • 3/4 gherkin pickle, finely chopped
  • 1 Tbs. plus 1 tsp. mayonnaise
  • 1 hard-boiled egg, finely chopped


Cut a small slice from the base of each artichoke and reserve slices. Cut half the pepper into small sticks and chop remaining pepper finely. Beat cheese in a bowl until smooth. Stir in remaining ingredients and chopped pepper. Fill artichokes with cheese mixture. Make a small cut in reserved artichoke slices and push in pepper sticks. Place slices on artichokes, beret style. 

Servings: 6

Values per serving:
Calories: 178, Total Fat: 10 g
Fiber: 8 g