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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ryanandkylesmom
6/3/2005

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!

Sandra DeFalco
7/5/2008

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 substitutions. Everybody loved this salad!

OJAGAJ
8/24/2007

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't even bother with turning/manipulating it. I just left it alone and everything seemed to marinate evenly. I did use white balsamic vinegar found at Trader Joe's so everything maintained their own lovely color. I added a chopped fuji apple for added crunch/texture as well as little cubes of calabrese (hot/spicy salami) and dried cranberries as suggested by another user to help balance the tang. To bump it up a notch, it tastes even better if you toast the baguette slices in a skillet with a little olive oil just prior to serving. This is a very adaptable and forgiving recipe that the whole family enjoyed, even the kids. Thank you for sharing it with us.