1 TB butter
1 bunch scallions, finely chopped
2 cloves garlic, minced
1 can (13 3/4 oz) artichoke hearts, drained & cut into 1/4-inch dice 3 oz thinly sliced proscuitto, minced
3 TB finely shredded fresh basil
1/2 cup (2 oz) grated Parmesan cheese
1/2 cup (2 oz) grated Gruyere cheese
1 TB lemon juice
freshly ground pepper to taste
1/2 cup mayonnaise
3 red bell peppers
3 green bell peppers
1/4 cup olive oil
2 TB balsammic vinegar
salt to taste
Melt butter in small skillet over med-high heat. Add scallions and garlic. Cook until softened, about 2 to 3 minutes. Transfer to mixing bowl. In mixing bowl, add artichokes, proscuitto, basil, and cheeses. Sprinkle with lemon juice, toss to combine. Bind mixture with mayo and refrigerate at least 1 hour. Meanwhile, prepare the peppers. Preheat the oven to 400 degrees. Cut peppers into chunks about 2 x 1 1/2 inches. (Large bite-sized pieces). Place the peppers in a single layer on a cookie sheet with sides or a jellyroll pan. Drizzle with olive oil and vinegar. 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 the puffs, preheat broiler. Mound 2 teas of the artichoke mixture onto each pepper. Arrange in rows on cookie sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes. Let cool a few minutes and then serve. These are really good, but messy! Serve with plenty of napkins. Note: I've also made this recipe as a sit-down first course. I halve the peppers, roast them, and then stuff the pepper halves. Serve 1 half per person with knife and fork at table. By: