4 whole or 8 halved canned, drained
and marinated artichoke hearts
2 to 3 ounces of Piperade
1 Tablespoon Sour Cream
1/8 Cup Minced Green Onion
Combine artichokes and Piperade in blender/Cuisinart and pulse until slightly chunky. Combine
mayonnaise and sour cream in a bowl with the minced green onion. Add the artichoke mixture and chill. You may
also omit the mayonnaise and sour cream for a very artichoke infused Topanade.