Artichoke, Olive, and Roasted Pepper AntipastoGourmet Studios
To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers.
Recipe information
Yield
Serves 6
Ingredients
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
Preparation
Step 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.
Step 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.
Step 3
Serve antipasto at room temperature with bread.
