Artichoke, Cheese and Olive Antipasto
Posted On March 4, 2022
Servings: 6
Ingredients
- 3 jars marinated artichoke hearts 6.5 ounce, undrained
- 1 jar roasted red bell peppers 12 ounce, drained and sliced
- 1 can black olives 15 ounce, 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
Instructions
- 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. Spoon onto serving plates, and top with basil shreds as a garnish.
Notes
More recipes you might like:
- Antipasto Salad Platter
- Antipasto Skewers
- Artichoke and Goat Cheese Bruschetta
- Artichoke Appetizer
- Artichoke Nibbles
Nutrition Facts
Artichoke, Cheese and Olive Antipasto
Amount per Serving
Calories
589
% Daily Value*
Fat
50
g
77
%
Saturated Fat
17
g
106
%
Polyunsaturated Fat
3
g
Monounsaturated Fat
22
g
Cholesterol
52
mg
17
%
Sodium
2784
mg
121
%
Potassium
244
mg
7
%
Carbohydrates
14
g
5
%
Fiber
5
g
21
%
Sugar
5
g
6
%
Protein
21
g
42
%
Vitamin A
2103
mcg
234
%
Vitamin C
44
mg
53
%
Calcium
656
mg
66
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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