Artichoke, Cheese and Olive Antipasto

Ingredients

• 0.5 cup balsamic vinegar 
• 15 ounce olives black drained canned
• 8  basil leaves fresh cut into thin strips
• 1 clove garlic finely chopped
• 19.5 ounce marinated artichoke hearts undrained
• 0.3 cup olive oil 
• 0.5 teaspoon oregano dried
• 1 pound provolone cheese smoked diced
• 12 ounce roasted bell peppers red drained sliced
• 1 pinch salt and pepper to taste

Equipment

• bowl
• whisk

Directions

1. Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid.
2. Add the bell peppers, black olives, and provolone cheese.
3. In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper.
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.