Roasted pepper and artichoke puffs

Saturday night I am taking one of my favorite hors d'oeuvre to a party. Usually I avoid recipes with more ingredients than I have fingers, but this one is worth the extra effort. It really isn't very difficult either.

Preheat oven to 400 F. Melt 2 T unsalted butter in a pan. Add 1 bunch of finely chopped green onions and 2 cloves of minced garlic. Cook until softened, and place in a bowl.

Add to the bowl, 1 can of artichoke bottoms chopped, 3 oz. prosciutto chopped, a handful of chopped basil, 1/2 c. Parmesan grated, 1/2 c. Gruyere grated, 1 T lemon juice, salt and pepper to taste. Combine, then add 1/2 c. mayonnaise to bind. Put in the fridge for an hour.

Meanwhile, remove the seeds and stems from 3 red or yellow bell peppers and cut the peppers into 2" squares and place on a baking sheet. Drizzle w/ 1/4 c. olive oil and 2 T balsamic vinegar. Sprinkle with some salt and pepper. Bake for 15 minutes. Remove from oven and cool.

Preheat the broiler. Remove the artichoke mixture from the fridge. Mound 2 t. of the artichoke mixture onto each pepper square. Arrange on a baking sheet and broil about 2 minutes or until the mixture is bubbly. Let cool for a minute or two and serve.