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- 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
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.
Please Note: 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
Serves: 6
| Amount Per Serving 6 | ||
|---|---|---|
| Calories | 571.61 kcal | |
| % Daily Value* | ||
| Total Fat 48.11 g | 74% | |
| Saturated Fat 15.59 g | 78% | |
| Trans Fat 0.92 g | ||
| Cholesterol 52.16 mg | 17.4% | |
| Sodium 1479.79 mg | 61.7% | |
| Total Carbohydrate 19.26 g | 6.4% | |
| Dietary Fiber 5.78 g | 23.1% | |
| Sugars 7.52 g | ||
| Protein 22.75 g | ||
| Vitamin A 30.86 % | Vitamin C 108.75 % | |
| Calcium 64.84 % | Iron 36.62 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Beckies Kitchen