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Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

Name: Artichoke, Cheese and Olive Antipasto
Prep time: 30 min
Cook time: 3 h
Total time: 3 h 30 min
Yield: 8 Servings
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

Rating: 4.56 stars

48 Ratings
38 Reviews
3 Photos

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!

By chellebelle

Gallery

Recipe Summary

prep:

30 mins

cook:

3 hrs

total:

3 hrs 30 mins

Servings:

Yield:

8 Servings

Nutrition Info

Directions

Step 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.

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Step 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.
Step 3

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

Nutrition Facts

Per Serving:

428 calories; protein 17.7g; carbohydrates 16.4g; fat 32.8g; cholesterol 50.7mg; sodium 1357.6mg. Full Nutrition

Reviews (38)

Read More Reviews

48 Ratings

5 star values: 28
4 star values: 19
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

ryanandkylesmom

06/03/2005

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! Read More

Helpful

(38)

Sandra DeFalco

07/05/2008

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! Read More

Helpful

(29)

OJAGAJ

08/24/2007

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. Read More

Helpful

(28)

JDVMD

09/08/2006

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

Helpful

(26)

JEM

06/15/2010

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

Helpful

(25)

DEE C.

05/10/2008

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) Read More

Helpful

(24)

Barbara Gates

10/27/2010

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! Read More

Helpful

(24)

Tom Davies

12/13/2010

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

Helpful

(23)

Debbie

05/12/2009

Everyone loved it! Didn't change a thing. Read More

Helpful

(21)

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All Reviews for Artichoke, Cheese and Olive Antipasto

- of Reviews

Artichoke, Cheese and Olive Antipasto

Servings Per Recipe: 8
Calories: 427.9

% Daily Value *

protein: 36 %

carbohydrates: 5 %

dietary fiber: 18 %

sugars:

fat: 50 %

saturated fat: 61 %

cholesterol: 17 %

vitamin a iu: 40 %

vitamin c: 65 %

folate:

calcium: 46 %

iron: 12 %

magnesium: 1 %

potassium: 2 %

sodium: 54 %

calories from fat:

*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.

Reviews for: Photos of Artichoke, Cheese and Olive Antipasto

1 of 38

All Reviews

ryanandkylesmom

06/03/2005

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!

Helpful

(38)

Sandra DeFalco

07/05/2008

Helpful

(29)

OJAGAJ

08/24/2007

Helpful

(28)

JDVMD

09/08/2006

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

Helpful

(26)

JEM

06/15/2010

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

Helpful

(25)

DEE C.

05/10/2008

Helpful

(24)

Barbara Gates

10/27/2010

Helpful

(24)

Tom Davies

12/13/2010

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

Helpful

(23)

Debbie

05/12/2009

Everyone loved it! Didn't change a thing.

Helpful

(21)

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Glenn Tackett

2 of 3 Artichoke, Cheese and Olive Antipasto

DEE C.

3 of 3 Artichoke, Cheese and Olive Antipasto

Compat Shep

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Artichoke, Cheese and Olive Antipasto

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Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (38)

All Reviews for Artichoke, Cheese and Olive Antipasto

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Artichoke, Cheese and Olive Antipasto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (38)

All Reviews for Artichoke, Cheese and Olive Antipasto