Artichoke, Olive, and Roasted Pepper Antipasto

Name: Artichoke, Olive, and Roasted Pepper Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 794 grams whole artichoke hearts; 6 servings Accompaniment: crusty Italian bread; 158 milliliters packed fresh flat-leafed parsley leaves; 2 garlic cloves; 2 Tbsps fresh lemon juice; 158 milliliters brine-cured black olives; 1 Tbsp extra-virgin olive oil; 3 red bell peppers; 1 Tbsp unsalted butter; 3 yellow bell peppers

Artichoke, Olive, and Roasted Pepper Antipasto might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 3g of protein, 19g of fat, and a total of 247 calories. This recipe serves 6. Head to the store and pick up artichoke hearts, butter, bell peppers, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a vegetarian diet.

Instructions

Quick-roast and peel bell peppers.

Ingredients you will need

Bell Pepper

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.

Ingredients you will need

Artichoke Hearts

Artichoke

Parsley

Peppers

Garlic

Ground Meat

In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant.

Ingredients you will need

Butter

Garlic

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper