Artichoke, Cheese and Olive Antipasto

    3 hours 5 mins

    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!

    46 people made this

    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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    Reviews in English (38)


    This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious!  -  03 Jun 2005  (Review from Allrecipes US | Canada)


    As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitutions. Everybody loved this salad!  -  05 Jul 2008  (Review from Allrecipes US | Canada)


    This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn't even bother with turning/manipulating it. I just left it alone and everything seemed to marinate evenly. I did use white balsamic vinegar found at Trader Joe's so everything maintained their own lovely color. I added a chopped fuji apple for added crunch/texture as well as little cubes of calabrese (hot/spicy salami) and dried cranberries as suggested by another user to help balance the tang. To bump it up a notch, it tastes even better if you toast the baguette slices in a skillet with a little olive oil just prior to serving. This is a very adaptable and forgiving recipe that the whole family enjoyed, even the kids. Thank you for sharing it with us.  -  24 Aug 2007  (Review from Allrecipes US | Canada)