Artichoke, Cheese and Olive Antipasto
Posted On March 4, 2022
Artichoke, Cheese and Olive Antipasto
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
More recipes you might like:
- Antipasto Salad Platter
- Antipasto Skewers
- Artichoke and Goat Cheese Bruschetta
- Artichoke Appetizer
- Artichoke Nibbles
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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