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Artichoke Puffs

Artichoke Puffs comes together with Butter, Garlic Minced, Parmesan Cheese, Gruyere Cheese, and Lemon Juice. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 tbsp
• 2 clove
• 1/2 cup
• 1/2 cup
• 1 tbsp
• 1/4 cup
• 2 tbsp

Method (preview)

1. 1

   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.

2. 2

   In mixing bowl, add artichokes, proscuitto, basil, and cheeses.

3. 3

   Sprinkle with lemon juice, toss to combine. Bind mixture with mayo and refrigerate at least 1 hour.

4. 4

   Meanwhile, prepare the peppers. Preheat the oven to 400 degrees.

5. 5

   Cut peppers into chunks about 2 x 1 1/2 inches. (Large bite-sized pieces).

6. 6

   Place the peppers in a single layer on a cookie sheet with sides or a jellyroll pan.

7. 7

   Drizzle with olive oil and vinegar.

8. 8

   Sprinkle with salt and pepper. Roast the peppers 15 minutes, stirring once halfway through the cooking time. Remove from the oven and let cool.

9. 9

   When ready to serve the puffs, preheat broiler.

10. 10

    Mound 2 teas of the artichoke mixture onto each pepper.

11. 11

    Arrange in rows on cookie sheets and broil 3 to 4 inches from the heat until puffed and bubbly, about 2 minutes.

12. 12

    Let cool a few minutes and then serve.

13. 13

    These are really good, but messy! Serve with plenty of napkins.