ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- 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, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
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Charlie Mccartney
[email protected]This antipasto was easy to make, and it turned out great! I used fresh artichokes, and they were delicious. I will definitely be making this again.
Soma Salh
[email protected]I made this for a party, and it was a big hit! Everyone loved it. I will definitely be making this again.
Salmaan Ali
[email protected]This antipasto was delicious! I loved the combination of flavors. I will definitely be making this again.
Shohag Mazumder880
[email protected]The roasted peppers were a little too smoky for my taste. I would recommend roasting them for a shorter amount of time next time.
Kadisha Kock
[email protected]This antipasto was a little too salty for my taste. I would recommend using less salt next time.
Susanna Bernal
[email protected]I followed the recipe exactly, and the antipasto turned out perfectly. The flavors were well-balanced, and the texture was great. I will definitely be making this again.
Zia The gamers
[email protected]This antipasto was easy to make, and it turned out great! I used fresh artichokes, and they were delicious. I will definitely be making this again.
Brooke Edison
[email protected]I made this for a party, and it was a big hit! Everyone loved it. I will definitely be making this again.
Kathryn Snyder
[email protected]This antipasto was delicious! I loved the combination of flavors and textures. I will definitely be making this again.
Katelyn Mader
[email protected]The artichokes were a little tough. I would recommend cooking them for a few minutes longer next time.
Wahid Noor
[email protected]This antipasto was a little too oily for my taste. I would recommend using less olive oil next time.
Virginia Whatley
[email protected]I followed the recipe exactly, and the antipasto turned out perfectly. The flavors were well-balanced, and the texture was great. I will definitely be making this again.
Gill Gill
[email protected]This antipasto was easy to make, and it turned out great! I used jarred roasted peppers, and it still tasted delicious. I will definitely be making this again.
LuKaGGPRO
[email protected]I made this for my family, and they loved it! The artichokes were especially delicious. I will be making this again soon.
Moyen Islam
[email protected]This antipasto was a hit at my party! The combination of flavors was perfect, and the roasted peppers added a nice smoky touch. I will definitely be making this again.