Artichoke, Cheese and Olive Antipasto Recipe
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Artichoke, Cheese and Olive Antipasto

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!"

Rating: This weblink has been rated 34 times with an average star rating of 4.5 Read Reviews (26)

Rate/Review | 1,515 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
30 Min
Cook Time:
3 Hrs
Ready In:
3 Hrs 30 Min

Servings  (Help)

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Original Recipe Yield 8 Servings
 

Ingredients

  • 3 (6.5 ounce) jars marinated artichoke hearts, undrained
  • 1 (12 ounce) jar roasted red bell peppers, drained and sliced
  • 1 (15 ounce) can black olives, 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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 428 | Total Fat: 32.8g | Cholesterol: 51mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 3, 2005 by ryanandkylesmom 
This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 9, 2008 by cheepchick 
This is a versatile salad. I didn't use marinated artichokes, I used canned, drained... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 8, 2006 by JDVMD 
Great recipe. I added some salami and proscuitto as well as some other marinated veggies. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 26, 2008 by Caylee 
I really like this and everyone that tasted it wanted the recipe. I used part smoked and part... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 5, 2008 by Sandi Dee 
As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2007 by PSYCHDOC 
This is a very adaptable recipe. I added diced pepperoni, and used white pear-infused balsamic... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 24, 2007 by OJAGAJ 
This was really good and an excellent offering to take camping as it holds well in the cooler... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 3, 2007 by DESMOLA 
Great hit at dinner party! I couldn't get smoked provolone, but san simon and rofumo cheeses... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 4, 2007 by HEALTHYGOURMET 
I prepared this recipe based on my love for balsamic vinegar. This was extremely easy and... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 12, 2009 by Debbie 
Everyone loved it! Didn't change a thing. MORE

 
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