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!


Recipe Summary

30 mins
3 hrs
3 hrs 30 mins
8 Servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

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

Reviews (38)

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48 Ratings
  • 5 star values: 28
  • 4 star values: 19
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
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
Rating: 5 stars
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
Rating: 4 stars
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
Rating: 5 stars
Great recipe. I added some salami and proscuitto as well as some other marinated veggies. Read More
Rating: 5 stars
I put the first three ingredients into a food processor for a few seconds. Fast and easy. Read More
Rating: 4 stars
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
Rating: 4 stars
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
Rating: 4 stars
Sounds delish is there anyway to make this "heart healthy" like maybe reduce the sodium? All suggestions welcome and greatly appreciated. Read More
Rating: 4 stars
Everyone loved it! Didn't change a thing. Read More