Artichoke, Olive, and Roasted Pepper Antipasto

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.