- Posted by elimam
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- in Uncategorized
| Prep Time | 30 minutes |
| Cook Time | 180 minutes |
| Servings |
servings
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Ingredients
- 3 jars marinated artichoke hearts undrained
- 1 jars roasted red bell peppers drained and sliced
- 1 can black olives drained
- 1 pound smoked provolone cheese diced
- 1/3 cup Extra Virgin Olive Oil
- 1/2 cup Balsamic Vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves cut into thin strips
Ingredients
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Instructions
- 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.
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