Artichoke, Olive, and Roasted Pepper Antipasto


  • 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


    To Make This Dish Especially Fast And Easy To Prepare, You Can Use Store-bought Roasted Peppers.

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