We Peruvians love causa. There’s something about the soft mashed potato, freshly ground hot yellow pepper paste, and a touch of citrus juice. It must have to do with the pleasant texture, fresh temperature and the versatility of the different kinds of stuffing that can be used.
The classic stuffing is tuna or chicken, although there are some people that prefer avocado, corn and cheese fillings. Since we’re entering spring and delicious tender artichokes are in their peak, I suggest using the hearts to make a salad for the filling, and serve the causa in the cooked leaves. The presentation is pretty and the flavor, super tasty. They make for a spectacular snack, and they’re truly irresistible!