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Artichoke, Olive, and Roasted Capsicum Antipasto

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To make this dish especially fast and easy to prepare, you can use store-bought roasted peppers.


3 red capsicums
3 yellow capsicums
2 garlic cloves
two 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

Accompaniment: crusty Italian bread


Quick-roast and peel capsicums. 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 capsicums, parsley, remaining ingredients, and salt and pepper to taste until combined.

Serve antipasto at room temperature with bread.

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