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Method Prep:30min › Extra time:3hr chilling › Ready in:3hr30min
Pour the jars of artichoke hearts with their liquid into a 1.5 litre or larger container with a tight sealing lid. Add the peppers, black olives and smoked 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. Spoon onto serving plates and top with basil.