Artichoke Olive And Roasted Pepper Antipasto Recipes

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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

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.

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