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!
8 fresh Italian basil leaves, cut into thin strips
Directions Prep:5min › Extra time:3hr marinating › Ready in:3hr5min
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.
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.