• 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.

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