Artichoke, Cheese and Olive Antipasto


  • 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
  • 1/3 cup olive oil
  • 1/2 cup balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh basil leaves, cut into thin strips


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!

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