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Recipe Name: Artichoke, Olive, And Roasted Pepper Antipasto Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

3 Red bell peppers
3 Yellow bell peppers
2 Garlic cloves
2 Whole artichoke hearts
2/3 Cup(s) Packed fresh flat-leafed
Parsley leaves
1 Tablespoon(s) Extra-virgin olive oil
1 Tablespoon(s) Unsalted butter
2 Tablespoon(s) Fresh lemon juice
2/3 Cup(s) 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 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.

Nutrition (calculated from recipe ingredients)
Calories: 632
Calories From Fat: 119
Total Fat: 13.7g
Cholesterol: 30.5mg
Sodium: 766.3mg
Potassium: 3797.8mg
Carbohydrates: 120.4g
Fiber: 47g
Sugar: <1g
Protein: 32.6g

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