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Italian marinated artichoke antipasto with roasted red peppers, sun-dried tomatoes, green and black olives, balsamic onions and fresh herbs.

Italian Marinated Artichoke Antipasto

This colourful Italian artichoke antipasto is loaded with tender artichoke hearts, roasted red peppers, sun-dried tomatoes, green and black olives, and sweet balsamic onions. Everything is tossed in a garlicky herb dressing and allowed to marinate, giving it that rich deli-style flavour shown in the image.
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Prep Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 20 minutes
Course Appetizer, Salad, Side Dish
Cuisine Italian-inspired Mediterranean
Servings 8 People as an appetizer
Calories 254 kcal

Equipment

  • Large mixing bowl
  • Small bowl or measuring jug
  • Whisk
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Colander or fine-mesh strainer
  • Silicone spatula or large spoon
  • Airtight storage container
  • Rustic serving bowl or antipasto platter

Ingredients
  

  • 3 cups artichoke hearts drained and cut into large wedges
  • 1½ cups sun-dried tomatoes packed in oil drained and roughly chopped
  • 1 cup roasted red peppers drained and chopped
  • 1 cup balsamic pearl onions drained
  • ¾ cup green olives pitted
  • ¾ cup Kalamata olives pitted
  • 3 tablespoons parsley fresh and finely chopped
  • 2 tablespoons basil fresh and finely chopped
  • 3 cloves garlic finely minced
  • ½ cup olive oil extra-virgin
  • 3 tablespoons red wine vinegar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes optional
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Instructions
 

Prepare the vegetables.

  • Drain the artichoke hearts, sun-dried tomatoes, roasted red peppers, balsamic onions and olives well. Cut the artichokes into large wedges so they keep the chunky appearance shown in the image.

Combine the antipasto ingredients.

  • Place the artichokes, sun-dried tomatoes, roasted red peppers, balsamic onions, green olives and Kalamata olives in a large bowl.

Make the herb dressing.

  • In a small bowl, whisk together the olive oil, red wine vinegar, balsamic vinegar, garlic, parsley, basil, oregano, red pepper flakes, salt and black pepper.

Toss gently.

  • Pour the dressing over the vegetables. Fold everything together carefully so the artichokes do not break apart.

Let it marinate.

  • Cover and refrigerate for at least 2 hours. Overnight is even better—the onions soften, the herbs settle into the oil, and the whole antipasto becomes much more flavourful.

Serve.

  • Bring the antipasto close to room temperature before serving. Stir gently and spoon it into a rustic serving bowl with some of the herbed oil.

Serving Ideas

  • Serve this marinated artichoke antipasto with crusty Italian bread, focaccia, crackers or toasted crostini. It also works beautifully on a charcuterie board or alongside grilled chicken, fish and Italian sandwiches.
    • Let the Italian marinated artichoke antipasto rest in the refrigerator for at least 2 hours, then bring it closer to room temperature before serving. This helps the artichokes, olives and roasted peppers absorb the garlicky herb dressing, giving the antipasto a richer, more balanced flavour.

Notes

  • Drain the artichoke hearts, roasted red peppers, olives and balsamic onions very well before mixing. Extra liquid can make this Italian marinated artichoke antipasto watery.
  • Keep the artichoke hearts in larger wedges. They look better in the serving bowl and are less likely to break apart when tossed with the dressing.
  • Oil-packed sun-dried tomatoes give this easy Italian antipasto recipe the best texture and flavour. I usually leave just a little oil clinging to them.
  • Taste the antipasto before adding all the salt. The olives, sun-dried tomatoes and jarred vegetables can already be quite salty.
  • Fold the ingredients together gently rather than stirring quickly. Artichokes are tender and can turn mushy if handled too much.
  • Let the marinated artichoke appetizer chill for at least 2 hours. The garlic, oregano and balsamic flavours become noticeably better as it sits.
  • For the best flavour, remove the antipasto from the refrigerator about 20 to 30 minutes before serving. Cold olive oil can look thick and slightly cloudy at first.
  • Give everything one gentle toss before transferring it to a serving bowl. The herb dressing tends to settle at the bottom.
  • This make-ahead Italian appetizer can be prepared one day in advance, making it handy for holidays, parties and charcuterie boards.
  • Serve with crostini, focaccia or crusty bread. The leftover garlicky herb dressing is one of the best parts.

Nutrition

Serving: 1servingCalories: 254kcalCarbohydrates: 15gProtein: 3gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 1569mgPotassium: 379mgFiber: 5gSugar: 2gVitamin A: 609IUVitamin C: 32mgCalcium: 36mgIron: 1mg
Keyword Artichoke and olive antipasto, Easy Italian antipasto recipe, Italian antipasto salad, Italian marinated artichoke antipasto, Marinated artichoke appetizer, Mediterranean artichoke salad, recipe, Roasted red pepper antipasto, Sun-dried tomato antipasto
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