Artichoke, Olive, And Roasted Pepper Antipasto

Total Time: 30 mins Preparation Time: 20 mins Cook Time: 10 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.