Artichoke, Olive, and Roasted Pepper Antipasto

Total Time:
30 min
Prep:
30 min

Yield:
6 servings
Level:
Easy

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.


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