Artichoke, Olive, and Roasted Pepper Antipasto Recipe

Name: Artichoke, Olive, and Roasted Pepper Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red bell peppers; 3 yellow bell peppers; 2 garlic cloves; 2 (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; Crusty Italian bread

Servings: persons

3 red bell peppers
3 yellow bell peppers
2 garlic cloves
2 (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
Crusty Italian bread

1
Quick-roast and peel bell peppers.
2
Cut roasted peppers into 3/4-inch-wide strips.
3
Mince garlic.
4
Rinse and drain artichoke hearts.
5
Pat artichokes dry and cut through stem ends into quarters.
6
Chop parsley.
7
In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant.
8
Add artichokes and cook, stirring, until heated through, about 3 minutes.
9
Stir in roasted peppers, parsley, lemon juice, olives, and salt and pepper to taste until combined.
10
Serve antipasto at room temperature with bread.

196

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 red bell peppers, 3 yellow bell peppers, 2 garlic cloves, 2 (14-ounce) cans whole artichoke hearts, and more.

Yes, Artichoke, Olive, and Roasted Pepper Antipasto falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Artichoke, Olive, and Roasted Pepper Antipasto

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