Roasted Pepper and Artichoke Puffs

From Food for Thought, Favorite recipes of the Morristown-Beard School. I expected a crescent or dough for this but there is none. You mix some ingredients in a skillet and then chill it (at last an hour-not included in prep time) and later scoop it into pieces of roasted peppers and then broil until bubbly and puffed. Sounds delicious but I haven't tried it yet.

• Ready In: 35 mins
• Serves: 10-12
• Yields: 2 dozen

Ingredients

• 1  tablespoon unsalted butter
• 1  bunch scallion, minced
• 2  garlic cloves, minced
• 1 (14 ounce) can artichoke bottoms, drained, diced
• 3  ounces prosciutto, minced
• 3  tablespoons fresh basil, shredded
• 1⁄2 cup parmesan cheese, grated
• 1⁄2 cup  jarlsberg cheese or 1⁄2 cup gruyere cheese, grated
• 1  tablespoon fresh lemon juice
•  pepper, to taste
• 1⁄2 cup mayonnaise
• 3  red bell peppers
• 3  yellow bell peppers
• 1⁄4 cup olive oil
• 2  tablespoons  balsamic vinegar
•  salt, to taste

Directions

1. Preheat oven to 400 degrees, F.
2. In a skillet, saute scallions, and garlic, in butter until softened, stirring frequently, about 2-3 minutes.
3. Remove from heat and add artichoke bottoms, proscuitto, basil and cheeses and toss to combine.
4. Sprinkle with lemon juice and pepper.
5. Bind the mixture with mayonnaise and refrigerate at least for 1 hour.
6. Meanwhile, stem and seed peppers and cut into 2 inches by 1 1/2 inch pieces.
7. Place the peppers in a large shallow baking dish and drizzle with olive oil and vinegar; sprinkle with salt and pepper.
8. Roast the peppers in the oven for 15 minutes, stirring half way through.
9. Remove from oven and cool.
10. When ready to serve, preheat the broiler.
11. Mound 2 teaspoons of the artichoke mixture onto each piece of pepper.
12. Broil on baking sheets 3-4 inches from the heat until puffed and bubbly, about 2 minutes.