Name: Marinated Artichoke Hearts and Stuffed Pickled Sweet Peppers
Total time: PLACEHOLDER
Cuisine: ItalianEurope
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

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, allow you to taste the filling and ensure that the peppers don't bully other items on the platter. Tasters liked the combination of subtly tangy fontina and rich prosciutto for the filling. Pairing these peppers with the bright acidity and bite of artichoke hearts marinated with herbs and aromatics made for an easy appetizer that was wonderfully complex in its flavors.

Before You Begin

Make sure to dry the artichokes thoroughly before tossing them with the marinade or they will be watery. Sweet cherry peppers are sold in jars and at the deli counter alongside the olives. If placing the peppers on a platter, help them stand upright by using a paring knife to trim the bottom of the peppers level. Serve with thin breadsticks; grissini are ideal.

Instructions

Whisk parsley, shallot, lemon zest and juice, garlic, salt, and pepper together in large bowl. Whisking constantly, drizzle in oil. Measure out 2 tablespoons dressing and set aside for stuffed peppers. Gently fold artichoke hearts into remaining dressing, cover, and refrigerate until flavors meld, at least 3 hours.

Remove stem and core of peppers with paring knife. Rinse peppers well and pat dry with paper towels. Roll each piece of cheese inside 1 piece prosciutto and stuff inside cored peppers.

Transfer artichoke hearts to serving bowl and season with salt and pepper to taste. Whisk reserved dressing to re-emulsify, then drizzle over peppers. (Marinated artichokes can be refrigerated for up to 24 hours before serving. Peppers can be assembled, covered, and refrigerated for up to 24 hours. Bring to room temperature and drizzle with reserved dressing before serving.)