Artichoke, Cheese and Olive Antipasto

Serves:	8
Calories Per Serving:	428
Preparation Time:	30 M
Cooking Time:	180 M
Difficulty:	Easy

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)

Cooking Instructions:

• 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.