Directions:
- 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, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 250.6 Kcal (1049 kJ) | ||
| Calories from fat | 168.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 18.68g | 29% | |
|---|---|---|---|
| Cholesterol | 5.09mg | 2% | |
| Sodium | 107.33mg | 4% | |
| Potassium | 545.72mg | 12% | |
| Total Carbs | 20.99g | 7% | |
| Sugars | 5.8g | 23% | |
| Dietary Fiber | 10.01g | 40% | |
| Protein | 3.69g | 7% | |
| Vitamin C | 140.9mg | 235% | |
| Vitamin A | 3mg | 99% | |
| Iron | 50.7mg | 282% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 82.08 Kcal (344 kJ) | ||
| Calories from fat | 55.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.12g | 29% | |
|---|---|---|---|
| Cholesterol | 1.67mg | 2% | |
| Sodium | 35.16mg | 4% | |
| Potassium | 178.75mg | 12% | |
| Total Carbs | 6.88g | 7% | |
| Sugars | 1.9g | 23% | |
| Dietary Fiber | 3.28g | 40% | |
| Protein | 1.21g | 7% | |
| Vitamin C | 46.2mg | 235% | |
| Vitamin A | 1mg | 99% | |
| Iron | 16.6mg | 282% | |
| Calcium | 24.4mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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