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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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
smoked provolone cheese, diced
garlic, finely chopped
salt and pepper to taste
fresh basil leaves, cut into thin strips
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 substitutions. Everybody loved this salad!
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.
Great recipe. I added some salami and proscuitto as well as some other marinated veggies.
I put the first three ingredients into a food processor for a few seconds. Fast and easy.
This is a versatile salad. I didn't use marinated artichokes, I used canned, drained artichokes & so didn't have a problem with excess liquid. I also didn't measure the oil & vinegar, just used my own judgement on the amount needed. I added some cherry tomatoes & upped the oregano a bit but otherwise followed the recipe as written. It makes a great topping for bruschetta & I think it would be really nice served over grilled chicken or fish. Thanks, Chellebelle:o)
Since I was "pot-lucking" this and not serving/garnishing, I added the basil to the dressing. Because some in the group don't tolerate oregano well, I substituted thyme. I couldn't find smoked provolone, so used regular and it worked fine. After dicing 1/2 lb. of provolone it looked like enough, so I didn't add the remaining 1/2 lb. Everyone loved it!
Sounds delish, is there anyway to make this "heart healthy", like maybe reduce the sodium? All suggestions welcome and greatly appreciated.
* Percent Daily Values are based on a 2,000 calorie diet.
Artichoke, Cheese and Olive Antipasto
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 428
** Calories from Fat: 295
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