Artichoke, Cheese and Olive Antipasto recipe

All Recipes Best Recipe Appetizers and Snacks Vegetable Olives

Ingredients

3 (6.5 ounce) jars marinated artichoke hearts, undrained
1 (12 ounce) jar roasted red bell peppers, drained and sliced
1 (15 ounce) can black olives, drained
1 pound smoked provolone cheese, diced
⅓ cup olive oil
½ cup balsamic vinegar
½ teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips

Nutrition Info

427.9 calories
carbohydrate: 16.4 g
cholesterol: 50.7 mg
fat: 32.8 g
fiber: 4.5 g
protein: 17.7 g
saturatedFat: 12.2 g
servingSize: -
sodium: 1357.6 mg
sugar: 4.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.

  2. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.

  3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

Recipe Yield

8 Servings

Recipe Note

A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!

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