Artichoke, Olive, and Roasted Pepper Antipasto

101194

(21) Course Appetizers

Ingredients in this Recipe

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves
2 tablespoons fresh lemon juice
2/3 cup brine cured black olives
2/3 cup packed fresh flat leafed parsley leaves
3 red bell peppers
3 yellow bell peppers
Accompaniment: crusty Italian bread
two 14 ounce cans whole artichoke hearts

Recipe Preparation

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