Artichoke and Roasted Red Pepper Antipasto | The Chopping Block

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Artichoke and Roasted Red Pepper Antipasto

Antipasto is the traditional first course of a formal Italian meal and this dish is perfect for it!

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Yield: 4 servings as an appetizer

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Active Time: 20 minutes
Start to Finish: 20 minutes

For this recipe you’ll need:

1 red pepper, roasted (see note, below)
1 1/2 cups artichoke hearts, quartered
1/2 pound fresh mozzarella bocconcini (small balls)

For the vinaigrette:
1 clove garlic, thinly sliced
1/2 teaspoon dried oregano
2 tablespoons red wine vinegar
1/4 cup extra virgin olive oil
Salt and pepper to taste
2 tablespoons fresh basil, chiffonade

Peel and seed the roasted pepper, and cut into strips. Place in a bowl with the artichoke hearts and mozzarella balls.
To make the vinaigrette, whisk together the garlic, oregano and red wine vinegar. Slowly drizzle in the olive oil while whisking. Season with salt and pepper to taste.
Toss the vinaigrette with the vegetables and cheese. Marinate in the refrigerator for at least 20 minutes, or up to 24 hours.
Right before serving, stir in the basil. Serve chilled or rom temperature.

Note:

To roast a pepper, place it directly on your gas burner and cook, turning occasionally, until the skin is completely blackened on all sides. Place the pepper in a bowl, cover with plastic wrap and allow to steam for about 15 minutes. Remove the skin and seeds from the pepper, resisting the urge to rinse it, and cut as needed for your recipe.