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Ingredients

• 1 jar (12 oz.) water-packed artichoke hearts
• 3 Tbs. extra-virgin olive oil
• Grated zest of 1 lemon
• 2 tsp. fresh lemon juice
• 1 tsp. minced fresh flat-leaf parsley
• 1/2 tsp. sea salt
• 1 to 1 1/2 tsp. mixed red and black peppercorns
• 2 Tbs. capers or small caper berries, rinsed

Description

Prepared With Jarred Artichoke Hearts, This Little Antipasto Tastes Fantastic And Is Very Easy To Make On Short Notice. For The Marinade, Use Fresh Citrus And A Good, Fruity Olive Oil. Serve Alongside Boucheron, Banon Or Feta Cheese.

Williams-Sonoma