1jar roasted red bell peppers12 ounce, drained and sliced
1can black olives15 ounce, drained
1poundsmoked provolone cheesediced
1pinchsalt and pepper to taste
8fresh basil leavescut 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.