Artichoke, Cheese and Olive Antipasto

Made  times
Jenny 0

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!

Modified from: Artichoke, Cheese and Olive Antipasto

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Serving size has been adjusted!

Original recipe yields 8 servings



  • Prep

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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 (or a ziploc bag). 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. Spoon onto serving plates, and serve with toasted baguette
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