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Ingredients

• 16 x tiny new potatoes - (1 1/2" to 2" dia)
• 1 Tbsp. extra virgin olive oil
• 1 can artichoke hearts - (14 ounce) liquid removed, minced
• 1/2 c. light mayonnaise dressing or possibly salad
•     dressing
• 1/4 c. finely-shredded Parmesan cheese
• 1 dsh grnd red pepper
• 1/4 c. snipped fresh parsley
• 2 Tbsp. finely-shredded lemon peel
• 2 x garlic cloves chopped

Description

Cut Off The Top One-third Of Each Potato. Using A Melon Baller, Hollow Out The Potatoes, Leaving 1/4-inch Shells. Cut A Thin Slice Off The Bottom Of Each Potato So It Will Sit…

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