artichoke leek frittata
The recipe artichoke leek frittata can be made in approximately 1 hour. One serving contains 339
Artichoke Olive and Roasted Pepper Antipasto
Ingredients
- 3 red bell peppers
- 3 yellow bell peppers
- 2 garlic cloves
- two 14-ounce cans whole artichoke hearts
- 2/3 cup packed fresh flat-leafed parsley leaves
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 2 tablespoons fresh lemon juice
- 2/3 cup brine-cured black olives
- Accompaniment: crusty Italian bread
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