To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers. Serve with other antipasti foods, such as marinated tomatoes and mozzarella balls.
- 3 medium red bell peppers
- 3 medium yellow bell peppers
- 1 tablespoon extra-virgin olive oil
- 2 cloves garlic, minced
- Two 14-ounce cans whole artichoke hearts, drained and quartered
- 1/3 cup finely chopped flat-leaf parsley
- 2 Tbs. fresh lemon juice
- 2/3 cup pitted brine-cured black olives such as kalamata
- Salt and freshly ground black pepper
1. Preheat the broiler. Place the red and yellow peppers on broiler pan and broil until blistered all over, turning often with tongs, 10 to 15 minutes. Transfer to paper bag, seal and let steam 10 minutes. Peel peppers, discarding skin, seeds and stem.
2. Cut the roasted peppers into 3/4-inch-wide strips.
3. In a large skillet over medium heat, warm the olive oil. Add the garlic and cook, stirring often, until fragrant, about 1 minute.
Add the artichokes and cook, stirring often, until heated through, about 3 minutes. Stir in the roasted peppers, parsley, lemon juice, and olives. Season to taste with salt and pepper and cook until heated through. Remove the pan from the heat and let cool.
4. Serve the antipasto mixture at room temperature with crusty bread.
Recipe Notes and Tips
• Another way to roast the peppers: Adjust the oven rack so the peppers are as close to the heating element as possible without touching it. Preheat the broiler. Line a jelly roll pan with foil. Cut the peppers in half and remove the stems and cores. Put the peppers, cut sides down, on the pan and press them down with the palm of your hand to flatten them. Broil the peppers until the skins are charred and puffy and the flesh is still firm, 8 to 10 minutes. As individual peppers become blackened and blistered, remove them to a medium bowl with tongs. Cover the bowl with foil and let the peppers steam in their own heat for 15 minutes or more. This helps to further loosen the skins. Set a strainer over a bowl. Holding a pepper over the strainer, peel away the skins with a small sharp knife. Place the peeled peppers in a second bowl and repeat with any remaining peppers. When finished, strain the juice from the first bowl over the peppers.
• Once roasted, peppers will keep in the refrigerator for up to 3 days. Put them in an airtight container and pour the juices over them. They can also be frozen for up to 6 months. Thaw frozen peppers in the refrigerator overnight.