Artichoke, Cheese and Olive Antipasto recipe for managing PCOS and pregnancy on Fertility Chef

Ingredients

• 3 (6.5 ounce) jars marinated artichoke hearts, undrained
• 1 (12 ounce) jar roasted red bell peppers, drained and sliced
• 1 (15 ounce) 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