Artichoke, Olive and Roast Pepper Antipasto

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This always gets rave reviews. Try it for your next gathering.

Preparation time: 10 min
Cooking time: 10 min

Serves: 10-15

Dietary guidance: v 

Tags: antipasto- · appetizer-italian ·


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


1) Lay whole peppers, on their sides, on racks of burners (preferably 1 to a burner) and turn flame on high. Char peppers, turning them with tongs, until skins are blackened, 6 to 8 minutes.

2)Transfer peppers to a bowl and let stand, covered, until cool enough to handle. Peel peppers. Cut off tops and discard seeds and ribs.

3) 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.

4) In a skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, tirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.

5) Serve antipasto at room temperature with bread.

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