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!

• Preparation Time: 30 mins
• Cooking Time: 3 hr
• Total Time: 3 hr 30 mins
• Calories: 428 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 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.

Step 3

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