Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

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About this recipe: 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!


Serves: 8 

  • 3 (200g) jars marinated artichoke hearts, undrained
  • 1 (350g) jar roasted capsicum, drained and sliced
  • 1 (235g) can black olives, drained
  • 450g smoked provolone cheese, diced
  • 1/3 cup (80ml) olive oil
  • 1/2 cup (125ml) balsamic vinegar
  • 1/2 teaspoon dried oregano
  • 1 clove garlic, finely chopped
  • 1 pinch salt and pepper to taste
  • 8 fresh Italian basil leaves, cut into thin strips

Prep:5min  ›  Extra time:3hr marinating  ›  Ready in:3hr5min 

  1. Pour the jars of artichoke hearts with their liquid into a 1.5litre (1 1/2 quart) or larger container with a tight sealing lid. Add the capsicum, black olives, and provolone cheese.
  2. 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.
  3. 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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