Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

36 Reviews 1 Pic
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
chellebelle
Recipe by  chellebelle

“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!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

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Directions

  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 (36)

Rate This Recipe
ryanandkylesmom
36

ryanandkylesmom

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!

OJAGAJ
26

OJAGAJ

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.

JDVMD
25

JDVMD

Great recipe. I added some salami and proscuitto as well as some other marinated veggies.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 428 cal
  • 21%
  • Fat
  • 32.8 g
  • 50%
  • Carbs
  • 16.4 g
  • 5%
  • Protein
  • 17.7 g
  • 35%
  • Cholesterol
  • 51 mg
  • 17%
  • Sodium
  • 1406 mg
  • 56%

Based on a 2,000 calorie diet

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Artichoke Heart and Chopped Olive Crostini