A delightful appetizer featuring Italian salami, olives, sundried tomatoes, and artichokes, marinated with rosemary and olive oil.
Ingredients
For the Skewers
- 8slice Italian Salami
- 8pieceKalamata Olives (pitted)
- 8pieceSundried Tomato Halves
- 8pieceArtichoke Heart Quarters (canned)
- 1sprigRosemary
- 1/2cloveGarlic
- 1tbspOlive Oil Blend
- 2tbspPure Olive Oil
- 1tspLemon Zest
- 1tbspApple Cider Vinegar
- Salt & Pepper to taste
- 8pieceShort Bamboo Skewers
How to make Antipasto Skewers
Marinate the Artichokes
Heat a pan to high heat. Add the olive oil blend, rosemary sprig, and artichoke quarters. Season with salt and pepper.
Slightly char the artichokes in the pan for about 2 minutes, then switch off the heat.
Transfer the artichokes to a bowl, then add the lemon zest, pure olive oil, and apple cider vinegar. Add the sundried tomatoes and let it sit to marinate for about 20–30 minutes.
Assemble the Skewers
Place one pitted olive in the center of a slice of salami, then fold into a half-moon, and fold again, bringing the two salami corners together to hold the olive inside.
Place the folded salami with olive onto the skewer.
Add one piece of sundried tomato, followed by an artichoke quarter.
Tips & Tricks
Ensure the artichokes are well-marinated for enhanced flavor.
Use fresh rosemary for a more aromatic flavor.
Recipe by
Anna Middleton
(@chefanna)
I have been a professional South African chef for 18 years, now teaching kids & adults how to cook by using their instincts. I...