Roasted Pepper and Artichoke Puffs Recipe

Name: Roasted Pepper and Artichoke Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ½ cup parmesan cheese, grated; ½ cup jarlsberg cheese or ½ cup gruyere cheese, grated; 1 tablespoon fresh lemon juice; pepper, to taste; ½ cup mayonnaise; 3 red bell peppers; 3 yellow bell peppers; ¼ cup olive oil; 2 tablespoons balsamic vinegar; salt, to taste

Servings: persons

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
½ cup parmesan cheese, grated
½ cup jarlsberg cheese or ½ cup gruyere cheese, grated
1 tablespoon fresh lemon juice
pepper, to taste
½ cup mayonnaise
3 red bell peppers
3 yellow bell peppers
¼ cup olive oil
2 tablespoons balsamic vinegar
salt, to taste

1
Preheat oven to 400 degrees, F.
2
In a skillet, saute scallions, and garlic, in butter until softened, stirring frequently, about 2-3 minutes.
3
Remove from heat and add artichoke bottoms, proscuitto, basil and cheeses and toss to combine.
4
Sprinkle with lemon juice and pepper.
5
Bind the mixture with mayonnaise and refrigerate at least for 1 hour.
6
Meanwhile, stem and seed peppers and cut into 2 inches by 1 1/2 inch pieces.
7
Place the peppers in a large shallow baking dish and drizzle with olive oil and vinegar; sprinkle with salt and pepper.
8
Roast the peppers in the oven for 15 minutes, stirring half way through.
9
Remove from oven and cool.
10
When ready to serve, preheat the broiler.
11
Mound 2 teaspoons of the artichoke mixture onto each piece of pepper.
12
Broil on baking sheets 3-4 inches from the heat until puffed and bubbly, about 2 minutes.

598

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 tablespoon unsalted butter, 1 bunch scallion, minced, 2 garlic cloves, minced, 1 (14 ounce) can artichoke bottoms, drained, diced, and more.

Yes, Roasted Pepper and Artichoke Puffs falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Pepper and Artichoke Puffs

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