Ingredients: |
Ingredients: 2 Tbsp unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
13 3/4 oz can artichoke bottoms, drained and diced into 1/4 inch pieces
3 oz thinly sliced prosciutto, minced
3 Tbsp finely shredded fresh basil
2 oz Parmesan cheese, grated
2 oz Jarlsberg or Gruyere cheese, grated
1 Tbsp fresh lemon juice
Freshly ground black pepper to taste
1/2 c Hellmans's mayonnaise
3 red bell peppers
3 yellow bell peppers
1/4 c olive oil
2 Tbsp balsamic vinegar
salt and pepper to taste
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Directions: |
Directions:1) Melt the butter in a small skillet over med-hi heat. Add the scallions and garlic and cook, stirring frequently, just until softened, 2 to 3 minutes. Transfer to a medium mixing bowl. Add the artichoke bottoms, prosciutto, basil, Parmesan and Jarlsberg to the scallions and toss to combine. Sprinkle with the lemon juice and pepper. Bind the mixture with the mayonnaise and refrigerate for at least 1 hour.
2) Meanwhile prepare the peppers. Preheat the oven to 400º. Stem and seed each pepper, then cut into chunks about 2 x 1 1/2 inches. Place the peppers in a single layer in a large shallow baking dish. Drizzle with the olive oil and vinegar and sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool.
3) When ready to serve, preheat the broiler. Mound about 2 teaspoons of the artichoke mixture onto each pepper wedge. Arrange in rows on baking sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes. Let cool a few minutes, then transfer to a serving tray. |
This recipe for Roasted Pepper and Artichoke Puffs is from