Artichoke, Olive, and Roasted Pepper Antipasto

Ingredients

• 28 ounce artichoke hearts whole canned
• 6 servings accompaniment: crusty bread italian
• 0.7 cup flat-leafed parsley leaves fresh packed
• 2  garlic cloves 
• 2 tablespoons juice of lemon fresh
• 0.7 cup brine-cured olives black
• 1 tablespoon olive oil extra-virgin
• 3  bell peppers red
• 1 tablespoon butter unsalted
• 3  bell peppers yellow

Equipment

• frying pan

Directions

1. Quick-roast and peel bell peppers.
2. 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.
3. In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant.
4. 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.
5. Serve antipasto at room temperature with bread.