ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
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!
Provided by chellebelle
Categories Appetizers and Snacks Vegetable Olives
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- 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 Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
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Anthony Mares
[email protected]This recipe was a bit too time-consuming for me. I think I would try a different recipe next time.
Mary Bwalya
[email protected]I'm not a fan of olives, but I loved this recipe! The artichokes and cheese were the perfect combination.
kamara Lee
[email protected]This recipe is a keeper! It's so easy to make and the flavors are amazing. I'll be making this again and again.
nizar mliki
[email protected]I'm always looking for new antipasto recipes and this one definitely fits the bill. It's easy to make and always a crowd-pleaser.
razia Sultana
[email protected]This is a great recipe for a quick and easy appetizer. I love the combination of artichokes, cheese, and olives.
Sobi Jutt
[email protected]This recipe was a bit too bland for my taste. I think I would add some more herbs and spices next time.
Nayon Khin
[email protected]I've made this recipe several times and it's always a hit. It's so easy to make and everyone loves it.
i love giorno
[email protected]This was a great recipe! I used a variety of olives and cheeses and it turned out amazing. Definitely a keeper.
Twila Merriman
[email protected]I'm not a huge fan of artichokes, but I loved this recipe! The cheese and olives balanced out the artichoke flavor perfectly.
Genoa Kalama
[email protected]This Artichoke, Cheese, and Olive Antipasto is a perfect appetizer for any occasion. It's easy to make and always a crowd-pleaser.
LIL GD
[email protected]Great recipe! I made this for a potluck and it was a huge hit. Everyone loved the combination of flavors.
Md Habib
[email protected]This recipe was a little too salty for my taste. I think I would omit the salt from the marinade next time.
Md noyon Islam
[email protected]I love antipasto platters and this one is definitely a winner. The artichokes add a nice touch of elegance and the cheese and olives are the perfect complements. I will be making this for my next party.
Alana Mayfield
[email protected]This recipe was an absolute masterpiece! The combination of artichokes, cheese, and olives was divine. My guests raved about it and couldn't get enough. Will definitely be making this again soon.