Artichoke, Cheese and Olive Antipasto Recipe

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; 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

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
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

PREP TIME 30m	COOK TIME 3h	TOTAL TIME 3h30m
YIELD 8 servings

Instructions

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.

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