Artichoke, Olive, and Roasted Pepper Antipasto

Artichoke, Olive, and Roasted Pepper Antipasto
Photo by Gourmet Studios


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

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


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