ROASTED PEPPER AND ARTICHOKE PUFFS
I promised yesterday I would post this today. This has been my go to hors d’oeuvre for decades. It’s super easy and no carbs. If you care about that. The weird thing is I thought I had this unique thing that was tucked away in a handwritten recipe file, but when I googled it it was all over the web. However – no photos. And I have never taken one. So whoever sends me a photo I will post it.
ROASTED PEPPER & ARTICHOKE PUFFS
- 2 tablespoons unsalted butter
- 1 bunch scallions, trimmed and minced
- 2 cloves garlic, minced
- 1 can (13¾ ounces) artichoke bottoms, drained and cut into ¼-inch dice
- 3 ounces thinly sliced prosciutto, minced
- 3 tablespoons finely shredded fresh basil leaves
- 2 ounces Parmesan cheese, grated (about ½ cup)
- 2 ounces Jarlsberg or Gruyere cheese, grated (about ½ cup)
- 1 tablespoon fresh lemon juice
- Freshly ground black pepper to taste
- ½ cup Hellmann’s mayonnaise
- 3 red bell peppers
- 3 yellow bell peppers
- ¼ cup olive oil
- 2 tablespoons balsamic vinegar
- Salt to taste
1. Melt the butter in a small skillet over medium-high heat. Add the scallions and garlic and cook, stirring frequently, just until softened, 2 to 3 minutes. Transfer to a medium-size mixing bowl.
2. 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.
3. Meanwhile prepare the peppers: Preheat the oven to 400° F. Stem and seed each pepper, then cut into chunks about 2 × 1½ inches. 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.
4. When ready to serve the hors d’oeuvres, preheat the broiler. Mound about 2 teaspoons of the artichoke mixture onto 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.
© 1990 Sarah Leah Chase