Marinated Olives Red Bell Pepper Artichoke Heart Recipes

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MARINATED PEPPERS, ARTICHOKES, AND OLIVES



Marinated Peppers, Artichokes, and Olives image

I found this in an issue of Coastal Living. "Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with bread sticks, aged cheese, and cured meats." I made this as directed and it was VERY garlicky. I like garlic but, wow; use your own discretion on that part :)

Provided by Sally Wilson @lovestocook6

Categories     Vegetable Appetizers

Number Of Ingredients 10

3 - red bell peppers
3 - yellow bell pepper
5 - garlic cloves, sliced
1 cup(s) mixed olives
3/4 cup(s) extra virgin olive oil
1/3 cup(s) sherry vinegar
1 teaspoon(s) herbes de provence or dried italian seasoning
1/2 teaspoon(s) salt
1/2 teaspoon(s) coarsley ground black pepper
2 - 14 oz. cans quartered artichoke hearts, drained

Steps:

  • Preheat broiler with rack 6 inches away from heat.
  • Cut peppers in half lengthwise; discard seeds and membranes. Place peppers skin side up, on aluminum foil lined baking sheet.Broil, turning once, 15 minutes or until blackened and charred.Place peppers in a plastic bag, and seal. Let stand 15 minutes. Peel and discard skins; cut pepper into strips.
  • Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1 quart) jars, if desired. Will keep in refrigerator up to 3 weeks. Makes 7 cups.

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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