Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto 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!

Ingredients

Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 30 mins

    COOK : 3 hrs

    TOTAL : 3 hrs 30 mins

    SERVING : 8

    YIELD : 8 Servings

Instructions Checklist
  • 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.

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  • 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.

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

Per Serving: 428 calories; protein 17.7g; carbohydrates 16.4g; fat 32.8g; cholesterol 50.7mg; sodium 1357.6mg.