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

DIRECTIONS

1. 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.
2. 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.
3. To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.