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Artichoke, Cheese and Olive Antipasto

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Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto might be just the hor d'oeuvre you are searching for. One portion of this dish contains around 16g of protein, 39g of fat, and a total of 454 calories. This gluten free, primal, and vegetarian recipe serves 8. From preparation to the plate, this recipe takes about 3 hours and 30 minutes. A mixture of marinated artichoke hearts, oregano, basil leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful.

Instructions

1
Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid.
Ingredients you will need
Artichoke HeartsArtichoke Hearts
2
Add the bell peppers, black olives, and provolone cheese.
Ingredients you will need
ProvoloneProvolone
Bell PepperBell Pepper
Black OlivesBlack Olives
3
In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.
Ingredients you will need
Balsamic VinegarBalsamic Vinegar
Salt And PepperSalt And Pepper
Olive OilOlive Oil
OreganoOregano
GarlicGarlic
Equipment you will use
WhiskWhisk
BowlBowl
4
Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
5
To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
Ingredients you will need
BasilBasil

Equipment

DifficultyExpert
Ready In3 hrs, 30 m.
Servings8
Health Score8
Gluten FreeVegetarian
DietsGluten FreeLacto Ovo VegetarianPrimal
Dish TypesLunchMain CourseMain DishDinner
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