Finely chop the Marinated Artichokes (1/4 cup).
Mince the Garlic (2 clove) and chop the Fresh Parsley (1 tablespoon).
In a small bowl, mash the Goat Cheese (4 ounce) with the parsley, artichoke hearts, and garlic.
Stir in the Balsamic Vinegar (1 teaspoon), Salt (to taste), and Ground Black Pepper (to taste).
Toast the Pine Nuts (4 tablespoon) in a skillet over medium heat.
Chop the toasted pine nuts.
Stuff each peppadew with a spoonful of the goat cheese mixture.
Roll the cheesy end of each peppadew in the crushed pine nuts. Serve immediately or refrigerate.