Artichoke, Cheese and Olive Antipasto recipe for managing PCOS and pregnancy on Fertility Chef
Recipe by chellebelle A great way to start your Italian meal! I usually serve it with crusty bread slices that have been toasted in the oven until crisp for dipping into the marinade. Keeps for a...
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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
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