Artichoke, Cheese and Olive Antipasto Recipe - Allrecipes.com
Artichoke, Cheese and Olive Antipasto Recipe
  • READY IN 3+ hrs

Artichoke, Cheese and Olive Antipasto

Recipe by  

"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 Edit and Save

Original recipe makes 8 Servings Change Servings
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  • PREP

    30 mins
  • COOK

    3 hrs
  • READY IN

    3 hrs 30 mins

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 More Reviews

Jun 03, 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!

 
Aug 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.

 
Jul 05, 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!

 
Sep 08, 2006

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

 
Oct 27, 2010

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!

 
Jun 15, 2010

I put the first three ingredients into a food processor for a few seconds. Fast and easy.

 
May 09, 2008

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)

 
Dec 13, 2010

Sounds delish, is there anyway to make this "heart healthy", like maybe reduce the sodium? All suggestions welcome and greatly appreciated.

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 16.4 g
  • 5%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 32.8 g
  • 50%
  • Fiber
  • 4.5 g
  • 18%
  • Protein
  • 17.7 g
  • 35%
  • Sodium
  • 1406 mg
  • 56%

* Percent Daily Values are based on a 2,000 calorie diet.

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