Artichoke, Olive, and Roasted Pepper Antipasto |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 6 |
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To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow Ingredients:
3 red bell peppers, roasted |
3 yellow bell peppers, roasted |
2 garlic cloves |
24 ounces artichoke hearts (2 cans) |
2/3 cup flat leaf parsley, chopped |
1 tablespoon olive oil |
1 tablespoon butter |
2 tablespoons lemon juice |
2/3 cup brine-cured black olives |
italian bread |
Directions:
1. 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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