Artichoke, Cheese and Olive Antipasto

PROS

This antipasto is easy to prepare and requires minimal cooking.

The combination of artichokes, cheese, and olives creates a delicious flavor that is sure to please your taste buds.

CONS

The high amount of cheese and oil in this recipe makes it quite heavy and high in fat and calories.

It is important to eat this dish in moderation as part of a balanced diet.

HEALTH & BENEFITS

While this antipasto is not particularly healthy, it does contain some beneficial nutrients. Artichokes are a good source of fiber, vitamins C and K, and minerals such as magnesium and potassium. Olives are high in monounsaturated fatty acids, which may protect against heart disease. Additionally, the olive oil in this recipe is a good source of healthy fats and antioxidants.

	3 jars marinated artichoke hearts , undrained
	1 jar roasted red bell peppers , drained and sliced
	1 can black olives , drained
	1 pound smoked provolone cheese , diced
	1/3 cup 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

1.	In a large bowl, combine the marinated artichoke hearts, roasted red bell peppers, black olives, and smoked provolone cheese.
2.	In a separate bowl, whisk together the olive oil, balsamic vinegar, dried oregano, garlic, salt, and pepper.
3.	Pour the vinaigrette over the antipasto mixture and toss to coat.
4.	Top with fresh basil leaves before serving.

Artichoke, Cheese and Olive Antipasto

Artichoke, Cheese and Olive Antipasto: A Simple and Tasty Appetizer

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