Artichoke, Olive and Roasted Pepper Antipasto

Circle B Kitchen

Recipe adapted from Gourmet Magazine

3 bell peppers (any color of your choosing)

1 garlic clove, minced

1 (14-ounce) can whole artichoke hearts

1/3 cup packed fresh flat-leafed parsley leaves

1 tablespoon extra-virgin olive oil

1 tablespoon fresh lemon juice

1/3 cup brine-cured black olives

6 oz feta cheese, cut into small cubes

1 1/2 tablespoons red wine vinegar

1/4 tsp crushed red pepper

Crusty Italian bread

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 crushed red pepper, and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, lemon juice, olives, feta cheese, vinegar and salt and pepper to taste until combined.

Serve antipasto at room temperature with bread.