“Antipasto” means before the pasta, or before the meal. But for me it can also mean, “a great snack”! There are many different antipasto recipes available.
While reading an Italian cookbook the other night I found myself getting very hungry. It was too late to prepare a whole meal so I thought about what I had available for a quick salad. I had a new jar of artichoke hearts, cloves of garlic and some green Mediterranean olives. I found my solution. Here is my quick recipe which I came up – simple and yet delicious.
- Chop the artichoke hearts and place in a bowl.
- Dice 2 garlic cloves. Note to the weary… use less if concerned about the side effects since the smell of garlic tends to linger on your breath. An alternative to still getting some garlic flavoring, but without having to consume it, take a garlic clove, slice it in half and rub it on the sides and bottom of the bowl.
- Crush and chop the olives, making sure to remove all pits.
- Drizzle extra virgin olive oil over top, about 1 1/2 Tablespoons. Depending on how much you make, you may need to use more. Use your own judgment.
- Mix it all together. If you rubbed the garlic on the inside of the bowl, make sure to rub the ingredients against the sides to pick up the garlic flavor.
- If time permits, cover and let sit for 10 minutes so the juices can absorb all the flavors. If preparing ahead of time, marinate the salad mix in the refrigerator and remove 15 minutes before serving in order to bring it near room temperature.
This antipasto snack can be doctored up using whatever you have on hand. Try some roasted bell peppers, or even some cheeses.
Whatever you do, keep it easy and simple – you will love it all the more!
Buon Appetito!
Liz
