Artichoke, Cheese and Olive Antipasto Recipe

Indulge in the flavors of the Mediterranean with this delicious and savory Artichoke, Cheese and Olive Antipasto recipe. This delightful dish is the perfect way to start off a meal or to serve as a light and satisfying snack. The combination of tender artichoke hearts, tangy olives, and creamy cheese creates a burst of flavor in every bite. Whether you’re hosting a dinner party or just looking to treat yourself to a gourmet appetizer, this antipasto is sure to impress.

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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
⅓ cup olive oil
½ cup balsamic vinegar
½ teaspoon dried oregano
1 clove garlic, finely chopped
1 pinch salt and pepper to taste
8 fresh basil leaves, cut into thin strips

Information

Prep Time: 30 mins
Cook Time: 3 hrs
Total Time: 3 hrs 30 mins
Servings: 8
Yield: 8 servings

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.

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.

To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.

Nutrition

428 cal.

Total Fat: 33g
Saturated Fat: 12g
Cholesterol: 51mg
Sodium: 1358mg
Total Carbohydrate: 16g
Dietary Fiber: 5g
Total Sugars: 4g
Protein: 18g
Vitamin C: 39mg
Calcium: 464mg
Iron: 2mg
Potassium: 72mg

How to Make Artichoke, Cheese and Olive Antipasto - A Step-by-Step Guide

Ingredients

Information

Nutrition

428 cal.

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