Ingredients: |
Ingredients: 2 tbsp. unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 3/4 oz.) artichoke bottoms, drained and cut
3 oz. thinly sliced prosciutto, minced
2 tbsp. finely shredded fresh basil leaves
2 oz. Parmesan cheese, grated (about 1/2 cup)
2 oz. Jarlsberg or Gruyere cheese grated (about 1/2 cup)
1 tbsp. fresh lemon juice
Freshly ground black pepper to taste
1/2 cup Hellmann's mayonnaise
3 red bell peppers
3 yellow peppers
1/4 cup olive oil
2 tbsp. balsamic vinegar
salt to taste
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Directions: |
Directions:Melt butter in a small skillet over med-high heat. Add the scallions and garlic and cook, stirring frequently, just until softened, 2-3 minutes. Transfer to medium size 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 at least 1 hour.
Meanwhile prepare the peppers: Preheat oven to 400º. Stem and seed each pepper, then cut into chunks about 2"x1 1/2". 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.
When ready to serve, preheat the broiler. Mound about 2 tsp of the artichoke mixture on 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 and pass with plenty of cocktail napkins! |
This recipe for Roasted Pepper and Artichoke Puffs is from