Although this is technically an antipasto, I could, without hesitation, eat bowls of this as a main course. With some cheese toast, I would be the happiest of campers because this stuff is super delicious. And why, I ask you, would we want anything short of super delicious on Meatless Monday?! Indeed.
So what we have here are roasted peppers (I used red, yellow and orange peppers) that are sliced and sautéed with artichoke hearts, a little garlic and some kalamata olives. But there is no reason why, on a busy Monday, that you couldn’t just open a jar of roasted red peppers and have this ready in no time. If you have some home-roasted peppers sitting around, all the better. The peppers and artichoke hearts then get tossed with some olive oil and lemon juice and served atop grilled crostini. Then I suggest you pour yourself a glass of wine and take a relax. Your work here is done.
Artichoke, Olive and Roasted Pepper Antipasto
Recipe courtesy of Gourmet Magazine
3 bell peppers (any color of your choosing)
1 garlic clove, minced
1/4 tsp crushed red pepper flakes
1 (14-ounce) can whole artichoke hearts
1/3 cup packed fresh flat-leafed parsley leaves
1 tablespoon extra-virgin olive oil1 tablespoon fresh lemon juice
1/3 cup brine-cured black olives
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 and crushed red pepper flakes 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.