Artichoke, Cheese and Olive Antipasto Recipe

Photo Credit: http://circle-b-kitchen.squarespace.com/food-and-recipes/2010/11/7/meatless-monday-artichoke-olive-and-roasted-pepper-antipasto.html

Serve Artichoke, Cheese and Olive Antipasto with crusty toasted bread slices. Learn how to make/prepare Artichoke, Cheese and Olive Antipasto by following this easy recipe.

Artichoke, Cheese and Olive Antipasto Recipe
Preparation Time	30 Minutes
Cooking Time	180 Minutes
Difficulty	Easy
Rating	10.0 / 10 (1 vote)
Serves	8
Calories Per Serving	428

Ingredients:

3 (6.5 ounce) jars Artichoke Hearts (un-drained and marinated)
1 (12 ounce) jar Red Bell Peppers (drained, sliced and roasted)
1 (15 ounce) can Black Olives (drained)
1 pound Provolone Cheese (smoked and diced)
1/3 cup Olive Oil
½ cup Balsamic Vinegar
½ tsp dried Oregano
1 clove Garlic (finely chopped)
A pinch of Salt
Pepper (to taste)
8 fresh Basil Leaves (cut into thin strips)

How to make Artichoke, Cheese and Olive Antipasto:

Take a large 1½ quart container and pour the artichoke hearts into it along with its liquid.
Add red bell peppers (red capsicum), black olives and provolone cheese.
Take a medium bowl and combine together olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Whisk the ingredients well.
Pour into the artichoke hearts.
Seal the lid and refrigerate for at least 3 hours. Shake the container gently after every one hour.
Remove the jar and bring the preparation to room temperature, before serving.
Spoon onto serving plates and garnish with basil.