Artichoke Cheese Olive Antipasto Recipes

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ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO



Artichoke, Olive, and Roasted Pepper Antipasto image

Categories     Olive     Pepper     Vegetable     Appetizer     Vegetarian     Quick & Easy     Artichoke     Bell Pepper     Gourmet

Yield Serves 6

Number Of Ingredients 10

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

Steps:

  • 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, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
  • Serve antipasto at room temperature with bread.

ANTIPASTO ON A STICK



Antipasto on a Stick image

These make-ahead, quick appetizers are a party-favorite!

Provided by Lindsey

Categories     Appetizers and Snacks     Tapas

Time 10m

Yield 8

Number Of Ingredients 8

8 slices salami, rolled
8 (1/2 inch) cubes mozzarella cheese
8 pitted black olives
4 grape tomatoes, halved
4 marinated artichoke hearts, drained and halved
8 leaves fresh basil, rolled
8 bamboo toothpicks
8 teaspoons olive oil

Steps:

  • Thread each salami roll, mozzarella cheese, olive, tomato, artichoke heart, and basil roll onto each toothpick, respectively. Arrange toothpicks on a serving platter and drizzle olive oil over each.

Nutrition Facts : Calories 183.4 calories, Carbohydrate 3.4 g, Cholesterol 31.4 mg, Fat 15.3 g, Fiber 0.8 g, Protein 8.4 g, SaturatedFat 4.2 g, Sodium 696.1 mg, Sugar 0.1 g

ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO



Artichoke, Olive, and Roasted Pepper Antipasto image

To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow

Provided by Abby Girl

Categories     Peppers

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 red bell peppers, roasted
3 yellow bell peppers, roasted
2 garlic cloves
24 ounces artichoke hearts (2 cans)
2/3 cup flat leaf parsley, chopped
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons lemon juice
2/3 cup brine-cured black olives
Italian bread

Steps:

  • 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, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
  • Serve antipasto at room temperature with bread.

Nutrition Facts : Calories 139.3, Fat 4.8, SaturatedFat 1.6, Cholesterol 5.1, Sodium 396.1, Carbohydrate 23.3, Fiber 8.4, Sugar 3.8, Protein 5.8

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