Artichoke, Olive, and Pickled Pepper Antipasto



  1. Roast red peppers, cut into strips
  2. Mince garlic
  3. Rains and drain artichoke hearts, pat dry
  4. Chop parsley
  5. 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.