Artichoke, Olive, and Roasted Pepper Antipasto

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* Exported from MasterCook *

 

Artichoke, Olive, and Roasted Pepper Antipasto

 

Recipe By :Gourmet Magazine

Serving Size : 6 Preparation Time :0:30

Categories : Salads & Dressings

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 red bell peppers

3 yellow bell peppers

2 garlic cloves

2 cans whole artichoke hearts -- (14-ounce)

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

 

Quick-roast and peel bell peppers. 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. In a 12-inch heavy

skillet cook garlic in oil and butter over moderate heat, stirring, until

fragrant. Add artichokes and cook, stirring, until heated through, about 3

minutes. Stir in roasted peppers, parsley, lemon juice, olives, and salt and

pepper to taste until combined.

 

Serve antipasto at room temperature with bread.

 

Difficulty: Easy

 

Converted by MC_Buster.

 

 

 

 

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Per serving: 72 Calories (kcal); 4g Total Fat; (50% calories from fat); 1g

Protein; 8g Carbohydrate; 5mg Cholesterol; 3mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0

Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0