Antipasto Recipe


  • 2 cans progresso artichoke hearts (slice in half)
  • 4 ounce can mushrooms
  • 1 lg. can black pitted olives
  • 1 med. onion, minced
  • 1 sm. jar green olives
  • 1 T capers
  • 1/2 pound provolone cheese, sliced
  • 1/2 pound imported Genoa salami (sliced up)
  • 1 c. extra virgin olive oil (not vegetable oil)
  • 1/4 c. wine vinegar


Put All Ingredients Together About 2 Days Before Serving. Let It Marinate In The Refrigerator. Toss It Around Several Times A Day.

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