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Marinated Artichoke and Olive Salad
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4.72 from 7 votes

Marinated Artichoke and Olive Appetizer

Servings 10
Author Lauren Keating

Ingredients

  • 2 Tablespoons ShopRite Trading Company Extra Virgin Olive Oil
  • 2 garlic cloves thinly sliced
  • 1 lemon zested
  • 1 teaspoon red pepper flakes
  • 1 Tablespoon sherry vinegar
  • 1 small jar ShopRite Trading Company Marinated Artichoke Quarters drained
  • 1 jar ShopRite Trading Company Marinated Mixed Olives drained
  • 2 ounces Manchego cheese shredded
  • ¼ cup fresh parsley chopped
  • ShopRite Trading Company Flatbreads for serving (optional)

Instructions

  • Add the olive oil to a small pot set over medium heat. When the oil starts to shimmer, add the garlic and lemon zest. Cook 2-3 minutes or until the garlic begins to turn golden. Immediately remove the pot from the heat and stir in the pepper flakes and vinegar. 
  • In a medium bowl, combine the artichoke quarters and olives. Pour the oil mixture over the salad and mix well. Gently stir in the Manchego and parsley. 

Notes

The marinated mixed olives have pits. You can use an olive/cherry pitter to remove them before making this recipe or be sure to have a bowl/napkin available for your guests to discard their pits into.