Artichoke, Olive, and Pickled Pepper Antipasto

Artichoke, Olive, and Pickled Pepper Antipasto

Ingredients

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.
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