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Antipasto Medley

Holiday.Cook's picture
Ingredients
  Red peppers 1 1⁄2 Pound (3 Large Pieces)
  Yellow peppers 1 Pound (2 Large Pieces)
  Green peppers 1 Pound (2 Large Pieces)
  Frozen artichoke hearts 18 Ounce (Two 9 Ounce Packages)
  Olive oil 2 Cup (32 tbs)
  Lemon juice 1⁄2 Cup (8 tbs)
  Salt 1 Teaspoon
  Garlic cloves 4 Small, minced
  Pitted black olives 2 Cup (32 tbs)
  Canned flat anchovies 2 Ounce, drained (1 Can)
Directions

1. Wash peppers; drain well.
2. Place peppers on rack over broiler pan; broil, 4 inches from heat, until peppers become blistered and charred—about 15 minutes. With tongs, turn peppers every 3 to 5 minutes.
3. Place hot peppers in a large plastic bag. Let stand 15 minutes.
4. Meanwhile, cook artichokes according to package directions; drain. Cool completely.
5. With sharp knife, peel off charred skin of peppers. Cut each pepper into eighths. Remove stems, ribs and seeds.
6. Make Dressing: In large bowl, combine oil, lemon juice, salt and garlic.
7. In each of two 1-quart jars, layer 168 HOLIDAY GIFTS vegetables, olives and anchovies. Pour dressing into jars, dividing evenly. Cover; label. Refrigerate overnight to develop flavor. Keeps well up to 1 week. Delicious served as an appetizer or used in a tossed salad.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Appetizer
Method: 
Mixing
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Artichoke
Interest: 
Party, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
10 Minutes
Ready In: 
15 Minutes

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