Artichoke, Olive, and Roasted Pepper Antipasto Recipe

Artichoke, Olive, and Roasted Pepper Antipasto Recipe

  • 3 red bell peppers
  • 3 yellow bell peppers
  • 2 garlic cloves
  • two 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
  1. 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.
  2. 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, remaining ingredients, and salt and pepper to taste until combined.
  3. Serve antipasto at room temperature with bread.
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