Instructions: 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

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