Artichoke, Cheese and Olive Antipasto


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

 1/3 cup olive oil

 1/2 cup balsamic vinegar

 1/2 teaspoon dried oregano

 1 clove garlic, finely chopped

 1 pinch salt and pepper to taste

 8 fresh basil leaves, cut into thin strips

  • PREP 20 mins
  • COOK 1 mins
  • READY IN 180 mins


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.

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