Marinated Peppers, Artichokes, and Olives

Coastal Living
Marinated Peppers, Artichokes, and OlivesRecipe
Photo: Jennifer Davick; Styling: Linda Hirst
Roasting the peppers adds a subtle, smoky flavor to this super easy and flavorful appetizer. Serve in small bowls as an antipasto along with breadsticks, aged cheese, and cured meats.
Makes 7 cups


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3 red bell peppers
3 yellow bell peppers
2 (14-ounce) cans artichoke bottoms or small hearts, quartered
5 garlic cloves, sliced
1 cup mixed olives
3/4 cup extra virgin or virgin olive oil
1/3 cup sherry vinegar
1 teaspoon herbes de Provence or dried Italian seasoning
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper


Prep: 10 Minutes
Bake: 15 Minutes
Stand: 15 Minutes

1. Preheat broiler with rack 6 inches away from heat. Cut bell peppers in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on an aluminum foil-lined baking sheet. Broil, turning once, 15 minutes or until blackened and charred. Place peppers in a plastic storage bag, and seal. Let stand 15 minutes. Peel and discard skins; cut peppers into strips.

2. Combine peppers and remaining ingredients in a large bowl. Transfer to 2 (1-quart) jars, if desired. Will keep in refrigerator up to 3 weeks.

Created date

November 2012