Antipasto Medley Recipe
Ingredients
| Red peppers | 3 Large | |
| Peppers | 2 Large | |
| Green peppers | 2 Large | |
| Frozen artichoke hearts package | 2 | |
| Olive oil | 2 Cup (16 tbs) (DRESSING) | |
| Lemon juice | 1/2 Cup (16 tbs) (DRESSING) | |
| Salt | 1 Teaspoon (DRESSING) | |
| Garlic | 4 Clove (5gm), minced (DRESSING) | |
| Pitted black olives | 2 Cup (16 tbs) (DRESSING) | |
| Anchovies | 1 Can (10oz), drained (DRESSING) |
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.
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.
Chef
