Feta-Style Sheep’s Cheese and Artichoke Stuffed Peppadews

Name: Feta-Style Sheep’s Cheese and Artichoke Stuffed Peppadews
Yield: 20
Ingredients: 3 chargrilled artichokes, drained (from a jar); handful of rocket or flat-leaf parsley; 50g (2oz) Knockalara sheep’s cheese (or use a similar feta-style cheese); 20 peppadews, drained (from a jar); freshly ground black pepper

Peppadew is the trademarked brand name of sweet piquante peppers grown in the Limpopo province of South Africa. They are now available in most supermarkets and a great canapé option for people who are trying to avoid carbs during the festive season.

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Ingredients

3 chargrilled artichokes, drained (from a jar)
handful of rocket or flat-leaf parsley
50g (2oz) Knockalara sheep’s cheese (or use a similar feta-style cheese)
20 peppadews, drained (from a jar)
freshly ground black pepper

Main

3 chargrilled artichokes, drained (from a jar)
handful of rocket or flat-leaf parsley
50g (2oz) Knockalara sheep’s cheese (or use a similar feta-style cheese)
20 peppadews, drained (from a jar)
freshly ground black pepper

Finely chop the artichokes and rocket or parsley and put in a bowl. Crumble in the cheese and season with pepper.

Use a teaspoon to spoon the mixture into the peppadews and arrange on a platter to serve.

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Finely chop the artichokes and rocket or parsley and put in a bowl. Crumble in the cheese and season with pepper.

Use a teaspoon to spoon the mixture into the peppadews and arrange on a platter to serve.

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