Artichoke, Olive, and Roasted Pepper Antipasto

Ingredients

• ²/₃ cup brine-cured black olives
• crusty Italian bread
• 3 red bell peppers
• 3 yellow bell peppers
• 2 garlic cloves
• 2 14-ounce cans whole artichoke hearts
• 2 tablespoons fresh lemon juice
• + 3 more ingredients
• • 1 tablespoon unsalted butter
  • 1 tablespoon extra-virgin olive oil
  • ²/₃ cup fresh flat-leafed parsley leaves

Quick-roast and peel bell peppers . 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. In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, unti...

View full recipe at Epicurious