Artichoke Cheese And Olive Antipasto Recipes
ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
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!
Provided by chellebelle
Categories Appetizers and Snacks Vegetable Olives
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight 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 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.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
ARTICHOKE, OLIVE, AND ROASTED PEPPER ANTIPASTO
Categories Olive Pepper Vegetable Appetizer Vegetarian Quick & Easy Artichoke Bell Pepper Gourmet
Yield Serves 6
Number Of Ingredients 10
Steps:
- Quick-roast and peel bell peppers . Cut roasted peppers into 3/4-inch-wide strips. Mince garlic. Rinse and drain artichoke hearts. Pat artichokes dry and cut through stem ends into quarters. Chop parsley.
- In a 12-inch heavy skillet cook garlic in oil and butter over moderate heat, stirring, until fragrant. Add artichokes and cook, stirring, until heated through, about 3 minutes. Stir in roasted peppers, parsley, remaining ingredients, and salt and pepper to taste until combined.
- Serve antipasto at room temperature with bread.
ARTICHOKE, CHEESE AND OLIVE ANTIPASTO
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!
Provided by chellebelle
Categories Olive Appetizers
Time 3h30m
Yield 8
Number Of Ingredients 10
Steps:
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight 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 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.
Nutrition Facts : Calories 427.9 calories, Carbohydrate 16.4 g, Cholesterol 50.7 mg, Fat 32.8 g, Fiber 4.5 g, Protein 17.7 g, SaturatedFat 12.2 g, Sodium 1357.6 mg, Sugar 4.4 g
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