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|Artichoke, Cheese and Olive Antipasto|
"A terrific way to begin your Italian meal! I typically serve it with crusty bread slices that have been toasted inside the oven till crisp for dipping into the marinade. Keeps for a week in the fridge and the longer it stands the better it receives!"
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12 ounce) jar roasted red bell peppers, tired and sliced
- 1 (15 ounce) can black olives, drained
- 1 pound smoked provolone cheese, diced
- 1/three cup olive oil
- 1/2 cup balsamic vinegar
- half of teaspoon dried oregano
- 1 clove garlic, finely chopped
- 1 pinch salt and pepper to flavor
- 8 sparkling basil leaves, reduce into skinny strips
|Prep : 30M||Cook : 8M||Ready in : 3H30M|
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a good sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the components inside the container. Seal the lid, and refrigerate for at least three hours, shaking gently approximately as soon as in keeping with hour.
- To serve, permit the aggregate to come back to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
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