• 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.

Per serving: calories 181, fat 10.4g, 47% calories from fat, cholesterol 78mg, protein 8.0g, carbohydrates 18.0g, fiber 8.0g, sugar 2.7g, sodium 706mg, diet points 3.4.

Dietary Exchanges: Milk: 0.0, Vegetable: 3.3, Fruit: 0.0, Bread: 0.0, Lean meat: 0.3, Fat: 1.7, Sugar: 0.0, Very lean meat protein: 0.0

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The recommended wine is: Fumé Blanc.