| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Cklive17, Pdate |
1 |
servings |
INGREDIENTS
| 3 |
|
Red bell peppers |
| 3 |
|
Yellow bell peppers |
| 2 |
|
Garlic cloves |
| 2 |
cn |
Whole artichoke hearts; (14-ounce) |
| 2/3 |
c |
Packed fresh flat-leafed parsley leaves |
| 1 |
tb |
Extra-virgin olive oil |
| 1 |
tb |
Unsalted butter |
| 2 |
tb |
Fresh lemon juice |
| 2/3 |
c |
Brine-cured black olives |
|
|
Crusty Italian bread |
INSTRUCTIONS
ACCOMPANIMENT
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 cook, stirring,
until heated through, about 3 minutes. Stir in roasted peppers,
parsley, lemon juice, olives, and salt and pepper to taste until
combined.
Serve antipasto at room temperature with bread.
Yield: 6 servings
Converted by MC_Buster.
Per serving: 430 Calories (kcal); 26g Total Fat; (50% calories from
fat); 7g Protein; 50g Carbohydrate; 31mg Cholesterol; 17mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 8 1/2 Vegetable; 0
Fruit; 5 Fat; 0 Other Carbohydrates
Recipe by: COOKING LIVE SHOW #CL9338
Converted by MM_Buster v2.0n.
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