Roasted Pepper and Artichoke Puffs

Name: Roasted Pepper and Artichoke Puffs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 dozen, 10-12 serving(s)
Ingredients: 1 tablespoon unsalted butter; 1 bunch scallion, minced; 2 garlic cloves, minced; 1 (14 ounce) can artichoke bottoms, drained, diced; 3 ounces prosciutto, minced; 3 tablespoons fresh basil, shredded; 1/2 cup parmesan cheese, grated; 1/2 cup jarlsberg cheese or 1/2 cup gruyere cheese, grated; 1 tablespoon fresh lemon juice; pepper, to taste; 1/2 cup mayonnaise; 3 red bell peppers; 3 yellow bell peppers; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; salt, to taste

Submitted by Oolala

"From Food for Thought, Favorite recipes of the Morristown-Beard School. I expected a crescent or dough for this but there is none. You mix some ingredients in a skillet and then chill it (at last an hour-not included in prep time) and later scoop it into pieces of roasted peppers and then broil until bubbly and puffed. Sounds delicious but I haven't tried it yet."

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Ready In:: 35mins
Ingredients:: 16
Yields:: 2 dozen
Serves:: 10-12

ingredients

1 tablespoon unsalted butter
1 bunch scallion, minced
2 garlic cloves, minced
1 (14 ounce) can artichoke bottoms, drained, diced
3 ounces prosciutto, minced
3 tablespoons fresh basil, shredded
¹⁄₂ cup parmesan cheese, grated
¹⁄₂ cup jarlsberg cheese or 1/2 cup gruyere cheese, grated
1 tablespoon fresh lemon juice
pepper, to taste
¹⁄₂ cup mayonnaise
3 red bell peppers
3 yellow bell peppers
¹⁄₄ cup olive oil
2 tablespoons balsamic vinegar
salt, to taste

directions

Preheat oven to 400 degrees, F.
In a skillet, saute scallions, and garlic, in butter until softened, stirring frequently, about 2-3 minutes.
Remove from heat and add artichoke bottoms, proscuitto, basil and cheeses and toss to combine.
Sprinkle with lemon juice and pepper.
Bind the mixture with mayonnaise and refrigerate at least for 1 hour.
Meanwhile, stem and seed peppers and cut into 2 inches by 1 1/2 inch pieces.
Place the peppers in a large shallow baking dish and drizzle with olive oil and vinegar; sprinkle with salt and pepper.
Roast the peppers in the oven for 15 minutes, stirring half way through.
Remove from oven and cool.
When ready to serve, preheat the broiler.
Mound 2 teaspoons of the artichoke mixture onto each piece of pepper.
Broil on baking sheets 3-4 inches from the heat until puffed and bubbly, about 2 minutes.

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RECIPE SUBMITTED BY

Oolala

I've collected recipes since I was a teen. After all these years I'm trying to get all my index cards and clippings, that still sound interesting to me, posted here so that I can find them and eventually make them! I've posted some of my Mom's recipes. I regret not having paid more attention to my Grandmothers' cooking. They made some dishes that I miss and there were/are no recipes for them. I have a wonderful DH and 2 wonderful sons. They are thrilled that I found this site since they directly benefit from it! Before finding 'Zaar, I was less of a cook and more of a recipe collector but now I try many more things and we're having more fun in the kitchen (at least I am)! Thanks for all your ratings, comments and help in the forums AND for posting so many great recipes. You've enhanced my cooking skills and expanded my horizons! I've learned so much. For fun, I also like to read fiction, travel, see movies and shows, shop (and I love to browse thrift shops and rummage/garage sales for cookbooks, etc.). The discovery of a new dish does more for the happiness of mankind than the discovery of a new star Brillat-Savarin

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