Artichoke, Cheese and Olive Antipasto

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Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

Prep Time: 15 minutes
Chill Time: 3 hours
Course: Appetizer
Cuisine: Italian
Keyword: balsamic vinegar, black olives, marinated artichoke hearts, roasted red peppers, smoked provolone cheese
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

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Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
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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