Artichoke, Olive, and Pickled Pepper Antipasto
Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 2 cloves garlic
- 1 pint marinated artichoke hearts
- 2/3 cup packed fresh flat-leafed parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 2/3 cup kalamata olives
Directions
- Roast red peppers, cut into strips
- Mince garlic
- Rains and drain artichoke hearts, pat dry
- Chop parsley
- In a large 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 remaining ingredients and add salt and pepper to taste.