Artichoke, Olive, And Roasted Pepper Antipasto - cooking recipe

Ingredients

3 red bell peppers, roasted
3 yellow bell peppers, roasted
2 garlic cloves
24 ounces artichoke hearts (2 cans)
2/3 cup flat leaf parsley, chopped
1 tablespoon olive oil
1 tablespoon butter
2 tablespoons lemon juice
2/3 cup brine-cured black olives
Italian bread

Preparation

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, remaining ingredients, and salt and pepper to taste until combined.
Serve antipasto at room temperature with bread.