Antipasto Skewers

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.

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.