Artichoke, Olive, and Roasted Pepper Antipasto

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

1. Quick-roast and peel bell peppers.
2. Cut roasted peppers into 3/4-inch-wide strips.
3. Mince garlic.
4. Rinse and drain artichoke hearts.
5. Pat artichokes dry and cut through stem ends into quarters.
6. Chop parsley.
7. In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant.
8. Add artichokes and cook, stirring, until heated through, about 3 minutes.
9. Stir in roasted peppers, parsley, lemon juice, olives, and salt and pepper to taste until combined.
10. Serve antipasto at room temperature with bread.

red bell peppers, yellow bell peppers, garlic, whole artichoke, flatleafed parsley, extravirgin olive oil, unsalted butter, lemon juice, brinecured black olives, crusty

Taken from www.foodnetwork.com/recipes/artichoke-olive-and-roasted-pepper-antipasto.html (may not work)