Artichoke, Cheese and Olive Antipasto


Artichoke, Cheese and Olive Antipasto

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


  • 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


  • 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.


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


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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