Artichoke, Cheese and Olive Antipasto Recipe

Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers black olives and provolone 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. Soon onto serving plates and top with basil shreds as a garnish.