Food Network: Artichoke, Olive, and Roasted Pepper Antipasto

	Print 3x5 Recipe Cards
	Print this recipe out and cut along the dotted lines to add this 3x5 recipe card to your personal collection.

Artichoke, Olive, and Roasted Pepper Antipasto
Recipe Courtesy of Gourmet Magazine

Ingredients
3 red bell peppers
3 yellow bell peppers
2 garlic cloves
2 (14-ounce) cans whole artichoke hearts
2/3 cup packed fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
2 tablespoons fresh lemon juice
2/3 cup brine-cured black olives
Accompaniment:
Crusty Italian bread

Directions
Quick-roast and peel bell peppers. Cut roasted peppers
into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat
artichokes dry and cut through stem ends into quarters. Chop parsley.

In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat,
stirring, until fragrant. Add artichokes and cook, stirring, until heated through,
about 3 minutes. Stir in roasted peppers, parsley, lemon juice, olives, and salt
and pepper to taste until combined.

Serve antipasto at room temperature with bread.