Marinated Artichoke Hearts and Stuffed Pickled Sweet Peppers

Name: Marinated Artichoke Hearts and Stuffed Pickled Sweet Peppers
Yield: Serves 8
Cuisine: Europe, Italian
Ingredients: ¼ cup, minced fresh parsley or basil; 1 , shallot, minced; ¾ teaspoon, grated lemon zest plus 2 tablespoons juice; 1 , garlic clove, minced; ¼ teaspoon, table salt; ⅛ teaspoon, pepper; ¾ cup, extra-virgin olive oil; 18 ounces frozen, artichoke hearts, thawed, patted dry, and quartered if whole; 16 ounces pickled sweet, cherry peppers (25 peppers); 6 ounces, fontina cheese, cut into ½-inch cubes; 7 ounces, thinly sliced prosciutto, cut in half lengthwise

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Stuffed peppers are a mainstay in the Italian antipasto tradition, and with good reason.

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

SERVES8

Marinated Artichoke Hearts and Stuffed Pickled Sweet Peppers

A cookbook recipe exclusively for All-Access members from Big Flavors From Italian America

WHY THIS RECIPE WORKS

Stuffed peppers are a mainstay in the Italian antipasto tradition, and with good reason. They offer a bold flavor combination of salty, savory, and spicy; plus, they come together in a snap. Jarred sweet cherry peppers, rather than hot, all...

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