Roasted Red Pepper and Artichoke Puffs Recipe

Name: Roasted Red Pepper and Artichoke Puffs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons unsalted butter; 1 bunch scallions, trimmed and minced; 2 cloves garlic, minced; 1 can (13 3/4 ounces) artichoke bottoms, drained and cut into 1/4-inch dice; 3 ounces thinly sliced prosciutto, minced; 3 tablespoons finely shredded fresh basil leaves; 2 ounces Parmesan cheese, grated (about 1/2 cup); 2 ounces Jarlsberg or Gruyere cheese, grated (about 1/2 cup); 1 tablespoon fresh lemon juice; Freshly ground black pepper to taste; 1/2 cup Hellmanns mayonnaise; 3 red bell peppers; 3 yellow bell peppers; 1/4 cup olive oil; 2 tablespoons balsamic vinegar; Salt to taste

Servings: persons

2 tablespoons unsalted butter
1 bunch scallions, trimmed and minced
2 cloves garlic, minced
1 can (13 3/4 ounces) artichoke bottoms, drained and cut into 1/4-inch dice
3 ounces thinly sliced prosciutto, minced
3 tablespoons finely shredded fresh basil leaves
2 ounces Parmesan cheese, grated (about 1/2 cup)
2 ounces Jarlsberg or Gruyere cheese, grated (about 1/2 cup)
1 tablespoon fresh lemon juice
Freshly ground black pepper to taste
1/2 cup Hellmanns mayonnaise
3 red bell peppers
3 yellow bell peppers
1/4 cup olive oil
2 tablespoons balsamic vinegar
Salt to taste

1
Melt the butter in a small skillet over medium-high heat.
2
Add the scallions and garlic and cook, stirring frequently, just until softened, 2 to 3 minutes.
3
Transfer to a medium-size mixing bowl.
4
Add the artichoke bottoms, prosciutto, basil, Parmesan, and Jarlsberg to the scallions and toss to combine.
5
Sprinkle with the lemon juice and pepper.
6
Bind the mixture with the mayonnaise and refrigerate at least 1 hour.
7
Meanwhile prepare the peppers: Preheat the oven to 400 F. Stem and seed each pepper, then cut into chunks about 2 x 1 1/2 inches.
8
Place the peppers in a single layer in a large, shallow baking dish.
9
Drizzle with the olive oil and vinegar and sprinkle with salt and pepper.
10
Roast the peppers 15 minutes, stirring once halfway through the cooking time.
11
Remove from the oven and let cool.
12
When ready to serve the hors doeuvres, preheat the broiler.
13
Mound about 2 teaspoons of the artichoke mixture onto each pepper wedge.
14
Arrange in rows on baking sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes.
15
Let cool a few minutes, then transfer to a serving tray and pass with plenty of cocktail napkins.

559

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: 2 tablespoons unsalted butter, 1 bunch scallions, trimmed and minced, 2 cloves garlic, minced, 1 can (13 3/4 ounces) artichoke bottoms, drained and cut into 1/4-inch dice, and more.

Yes, Roasted Red 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 Red Pepper and Artichoke Puffs

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