Artichoke, Olive, and Roasted Pepper Antipasto

To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. If time is permitted, make this the day before to give the antipasto time to mellow

• Ready In: 30 mins
• Serves: 6

Ingredients

• 3  red bell peppers, roasted
• 3  yellow bell peppers, roasted
• 2  garlic cloves
• 24  ounces artichoke hearts (2 cans)
• 2⁄3 cup flat leaf parsley, chopped
• 1  tablespoon olive oil
• 1  tablespoon butter
• 2  tablespoons lemon juice
• 2⁄3 cup  brine-cured black olives
•  Italian bread

Directions

1. 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.
2. 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, remaining ingredients, and salt and pepper to taste until combined.
3. Serve antipasto at room temperature with bread.