Trader Joe’s Artichoke Antipasto Recipe

This chunky, tender Trader Joes Artichoke Antipasto Recipe is made with artichoke hearts and roasted red peppers, ready in 10 minutes. The sharp vinegar and rich olive oil soak directly into the soft vegetable leaves for maximum flavor. I love keeping a batch in the fridge for quick snacking.

What Makes This Version Different

I used to buy jars of this antipasto every week until I realized how easy it is to assemble. By making it from scratch, you control the quality of the olive oil and the amount of salt.

The biggest surprise was how much fresh garlic wakes up the canned artichokes. You get a much punchier flavor than anything sitting on a store shelf for months.

Trader Joes Artichoke Antipasto Recipe Ingredients

• 2 cans (14 oz each) artichoke hearts in water, drained
• 1/2 cup extra virgin olive oil
• 3 tbsp white wine vinegar
• 1/2 cup roasted red peppers, diced
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Artichoke Antipasto Recipe

1. Prep the vegetables: Drain the artichokes well and roughly chop them into bite-sized pieces. Dice the roasted red peppers into small squares.
2. Mix the dressing: In a large mixing bowl, whisk together the olive oil, white wine vinegar, minced garlic, oregano, salt, and black pepper.
3. Combine and toss: Add the chopped artichokes and red peppers to the dressing bowl. Toss gently until all vegetable pieces are coated in the oil mixture.
4. Marinate the mix: Cover the bowl securely and refrigerate for at least 30 minutes to allow the tangy flavors to blend.

Recipe Tips

• Drain thoroughly: Wet artichokes will water down the oil and vinegar dressing.
• Use good oil: Since extra virgin olive oil is a primary flavor, choose a high-quality brand.
• Let it rest: Giving the mixture time to chill helps the vegetables absorb the tangy marinade.

What To Serve With Artichoke Antipasto

Serve this tangy spread over toasted baguette slices or mixed into a fresh cold pasta salad. It also pairs wonderfully with plain crackers and sharp provolone cheese on a simple charcuterie board.

How To Store

Store the antipasto in an airtight glass jar in the refrigerator for up to one week. The olive oil may solidify when cold, so let it sit at room temperature for ten minutes before serving. Do not freeze this mixture.

FAQs

Can I use marinated artichoke hearts instead of canned?

Yes, but you should reduce the olive oil and vinegar in the recipe. Marinated artichokes are already heavily seasoned in the jar.

Can I add olives to this mix?

Absolutely, pitted kalamata or green olives make a great salty addition. Just chop them roughly before tossing them in.

Is it better served cold or warm?

This mix tastes best chilled or at room temperature. Heat can drastically change the texture of the tender artichokes.

Nutrition

• Calories: 150 kcal
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 320mg
• Total Carbohydrate: 6g
• Protein: 2g

Try More Recipes:

• Trader Joes Sausage Dinners Recipe
• Trader Joes Shrimp Burger Recipe
• Trader Joes Gluten Free Pizza Dough Recipe

Trader Joes Artichoke Antipasto Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Trader Joes Artichoke Antipasto Recipe features chunky, tender artichokes, bright roasted peppers, and olive oil, ready in 10 minutes. This quick homemade appetizer mix is ideal for easy snacking and informal weekend gatherings.

Ingredients

• 2 cans (14 oz each) artichoke hearts in water, drained

• 1/2 cup extra virgin olive oil

• 3 tbsp white wine vinegar

• 1/2 cup roasted red peppers, diced

• 2 cloves garlic, minced

• 1 tsp dried oregano

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Prep the vegetables: Drain the artichokes well and roughly chop them into bite-sized pieces. Dice the roasted red peppers into small squares.
• 2. Mix the dressing: In a large mixing bowl, whisk together the olive oil, white wine vinegar, minced garlic, oregano, salt, and black pepper.
• 3. Combine and toss: Add the chopped artichokes and red peppers to the dressing bowl. Toss gently until all vegetable pieces are coated in the oil mixture.
• 4. Marinate the mix: Cover the bowl securely and refrigerate for at least 30 minutes to allow the tangy flavors to blend.