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

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.