Artichoke, Olive, And Roasted Pepper Antipasto

• 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

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.

red bell peppers, yellow bell peppers, garlic, hearts, flat leaf parsley, olive oil, butter, lemon juice, brinecured black olives, italian bread

Taken from www.food.com/recipe/artichoke-olive-and-roasted-pepper-antipasto-359657 (may not work)