Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

37
chellebelle 24

"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

3 h 30 m servings 428 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 428 kcal
  • 21%
  • Fat:
  • 32.8 g
  • 50%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 17.7 g
  • 35%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 1358 mg
  • 54%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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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. 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.

Reviews

37

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 substitution...

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...

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

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

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...

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 ...

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

Substituted marinated Greek olives ( also used pimento stuffed olives) for black olives which we don't like. Made way too much for one loaf of bread, then had left overs and the cheese in the w...