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| Indian Recipes : Artichoke, Cheese and Olive Antipasto Recipe 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. |
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| Serves: |
8 | Calories Per Serving: |
428 |
| Preparation Time: |
30 Min | Cooking Time: |
180 Min |
| Difficulty: |
Easy | | |
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| Ingredients: |
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• 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)
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| 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.
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| • | Add red bell peppers (red capsicum), black olives and provolone cheese.
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| • | Take a medium bowl and combine together olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Whisk the ingredients well.
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| • | Pour into the artichoke hearts.
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| • | Seal the lid and refrigerate for at least 3 hours. Shake the container gently after every one hour.
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| • | Remove the jar and bring the preparation to room temperature, before serving.
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| • | Spoon onto serving plates and garnish with basil. |
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