Artichoke, Cheese and Olive Antipasto

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Artichoke, Cheese and Olive Antipasto
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Artichoke, Cheese and Olive Antipasto

Course Appetizer
Cuisine Italian
Keyword balsamic vinegar, black olives, marinated artichoke hearts, roasted red peppers, smoked provolone cheese
Prep Time 15 minutes
Chill Time 3 hours
Servings 6
Calories 589kcal

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

Calories: 589kcal | Carbohydrates: 14g | Protein: 21g | Fat: 50g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Cholesterol: 52mg | Sodium: 2784mg | Potassium: 244mg | Fiber: 5g | Sugar: 5g | Vitamin A: 2103mcg | Vitamin C: 44mg | Calcium: 656mg | Iron: 2mg



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