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Epicurious

Garlic and Sage Marinated Antipasto

3.8

(2)

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Garlic and Sage Marinated AntipastoCon Polous

Recipe information

  • Yield

    Makes 4 servings

Ingredients

6 artichoke hearts, halved and well drained
200 grams (7 ounces) mixed green and black olives
200 grams (7 ounces) cherry tomatoes, halved
4 tablespoons fruity olive oil
15 sage leaves
3 cloves garlic, sliced
Cracked black pepper
2 tablespoons white wine vinegar
150 grams (5 ounces) fetta cheese, sliced

Preparation

  1. Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

From Instant Entertaining by by Donna Hay, (C) 2006 The Ecco Press
TagsItalianEuropeanArtichokeVegetableOliveCherry TomatoTomatoSageHerbs & SpicesStarterDinnerGluten FreeNut FreeVegetarianQuickEasySauteCookbooks
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