Food Network: Artichoke, Olive, and Roasted Pepper Antipasto

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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.