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Artichoke, Olive, and Roasted Pepper Antipasto

4.4

(27)

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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

  1. 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.

TagsBell PepperVegetableParsleyHerbs & SpicesOliveStarterDinnerVegetarianNut FreeQuickEasySpringGourmet
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