Italian Skewers

Ingredients

• 14 oz artichoke hearts halved drained canned
• 16 oz balsamic vinaigrette 
• 1 pint grape tomatoes 
• 1 tablespoon juice of lemon fresh
• 8 oz mozzarella cheese 
• 6 oz olives spanish pitted drained
• 16 slices genoa salami (4-inch)
• 6 inch frangelico 
• 6 inch frangelico 

Equipment

• baking pan
• skewers

Directions

1. Cut cheese evenly into 16 cubes. Wrap salami slices around cheese cubes. Thread cubes, artichoke hearts, tomatoes, and olives alternatively on skewers.
2. Place skewers in a large plastic container or baking dish.
3. Stir together vinaigrette and lemon juice.
4. Pour dressing mixture over skewers; cover tightly, and chill 8 hours.
5. Remove skewers from marinade, discarding marinade before serving.
6. Note: For testing purposes only, we used Ken's Steak House Balsamic & Basil Vinaigrette.