This antipasto dish is wonderful served with crostini, crackers or crusty bread. Marinated artichokes are tossed with roasted red peppers, olives, smoked cheese and seasoning.
This is a fantastic antipasto recipe! Easy to make and loaded with flavor. I serve this as an appetizer with pieces of sliced baguette on the side. Really delicious! - 03 Jun 2005 (Review from Allrecipes US | Canada)
As per other reviewers, I used kalamata olives instead of black olives. Also, I used extra sharp provolone cheese in big chunks, and white balsamic vinegar too. These were my only substitutions. Everybody loved this salad! - 05 Jul 2008 (Review from Allrecipes US | Canada)
This was really good and an excellent offering to take camping as it holds well in the cooler and does get better upon sitting, even after four days. I put everything in a zip-lock bag and didn't even bother with turning/manipulating it. I just left it alone and everything seemed to marinate evenly. I did use white balsamic vinegar found at Trader Joe's so everything maintained their own lovely color. I added a chopped fuji apple for added crunch/texture as well as little cubes of calabrese (hot/spicy salami) and dried cranberries as suggested by another user to help balance the tang. To bump it up a notch, it tastes even better if you toast the baguette slices in a skillet with a little olive oil just prior to serving. This is a very adaptable and forgiving recipe that the whole family enjoyed, even the kids. Thank you for sharing it with us. - 24 Aug 2007 (Review from Allrecipes US | Canada)