Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

37
chellebelle 24

"A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a week in the refrigerator and the longer it stands the better it gets!"

Ingredients

3 h 30 m {{adjustedServings}} servings 428 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1358 mg
  • 54%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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Reviews

37
  1. 47 Ratings

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This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!

As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitution...

This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn...