0.0 – 0 reviews • Artichoke
| Level: |
Easy |
| Total: |
50 min |
| Prep: |
50 min |
| Yield: |
4 servings |
Ingredients
- One 15-ounce jar giardiniera in pickling brine
- One 12-ounce jar pepperoncini in pickling brine
- One 7-ounce jar pitted kalamata olives, drained
- 8 ounces thinly sliced provolone
- 8 ounces thinly sliced bresaola
- 8 ounces thinly sliced mortadella
- 8 ounces thinly sliced sopressata
- 1 head escarole, shredded (about 3/4 pound)
- 1 pint grape tomatoes, halved
- One 18-ounce jar artichoke hearts, drained and cut into lengthwise into eighths
- Toasted baguette, for serving
Instructions
- 1. Drain the giardiniera and the pepperoncini, reserving 2 tablespoons of the brine from each. Stem the pepperoncini, roughly chop and mix together with the giardiniera and olives in a medium bowl.
- 2. Stack the provolone, bresaola, mortadella and sopressata and cut into quarters.
- 3. Toss the escarole with the reserved brine. Put a third of the escarole in the bottom of an 8 by 5-inch trifle dish. Next, layer a third of the giardinera mixture, followed by a third of the tomatoes and then a third of the artichokes. Scatter half of the meat and provolone on top of the artichokes.
- 4. Repeat the layering process 2 more times, so that there are three layers of all the components except the meat and provolone. The top layer will be artichokes. Serve on toasted baguette.
Nutrition Facts
| Serving Size |
1 of 4 servings |
| Calories |
894 |
| Total Fat |
55 g |
| Saturated Fat |
23 g |
| Carbohydrates |
42 g |
| Dietary Fiber |
13 g |
| Sugar |
6 g |
| Protein |
62 g |
| Cholesterol |
177 mg |
| Sodium |
5563 mg |
