Name: Artichoke, Cheese and Olive Antipasto recipe
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

All Recipes 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

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.
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.

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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