Roasted Pepper and Artichoke Puff

2 Tbs unsalted butter
1 bunch scallions, minced
2 cloves garlic, minced
1 can (14 oz) artichoke bottoms, drained, cut into 1/4” dice
3 oz. thinly sliced prosciutto, minced
3 Tbs fresh basil, finely shredded
1/2 cup grated Parmesan cheese
1/2 cup grated Jarlesburg or Gruyere cheese
1 Tbs fresh lemon juice
1/2  cup mayonnaise
3 large red bell peppers
3 large yellow bell peppers
1/4  cup olive oil
2 Tbs balsamic vinegar
Salt and freshly ground black pepper to taste


Toss to combine. Sprinkle with the lemon juice and pepper (as much as you want). Bind the mixture with mayonnaise and chill at least one hour.

Meanwhile, prepare the peppers. Preheat oven to 400°. Stem and seed each pepper, and then cut into chunks about 2 x 1-1/2 inches. Place the peppers (single layer) on a large shallow baking dish. 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, preheat the broiler. Mound about 2 tsp of artichoke mixture onto each pepper wedge. Arrange in rows on baking sheets and broil 3-4 inches from heat, until puffed and bubbly, about 2 minutes. Let cool for a few minutes, and then transfer to a serving tray.
Serve with plenty of cocktail napkins.

NOTE: Use large sized peppers. They make better boats.
Recipe came from my bridge friend, Barbara Reed.