On a holiday plate, arrange a circle of fresh rosemary. Then, begin stuffing the peppers.

With a paring knife, cut around the stems. Carefully pull the stems out and discard.

With your finger or a small spoon, carefully scrape out the seeds. You may rinse the pepper, if necessary.

Next, stuff peppers half of the peppers with crumbled blue cheese and the other half with prosciutto.

Inside of the circle of rosemary, begin arranging the stuffed peppers, tomatoes, mozzarella balls, and olives.

Add marinated artichokes to the center of the wreath.

Served at room temperature.