Antipasto Skewers

To prepare Antipasto Skewers, start by heating a pan and adding olive oil, rosemary, and artichoke quarters. Season with salt and pepper, then char the artichokes for about 2 minutes. After turning off the heat, transfer the artichokes to a bowl and mix in lemon zest, pure olive oil, and apple cider vinegar. Let the mixture marinate for 20-30 minutes. For assembly, fold a slice of salami around a pitted olive and skewer it, followed by a sundried tomato and an artichoke quarter.

Yes, Antipasto Skewers can be made gluten-free! The main ingredients like Italian salami, olives, sundried tomatoes, and artichokes are naturally gluten-free. Just ensure that the salami you choose is labeled gluten-free, as some processed meats may contain gluten.

If you don't have artichokes on hand, you can substitute them with marinated mushrooms or roasted red peppers. Both options will add a delicious flavor and complement the other ingredients in the Antipasto Skewers.

To store leftover Antipasto Skewers, place them in an airtight container and refrigerate. They can be kept for up to 2-3 days. For best flavor, enjoy them cold or at room temperature, but avoid reheating as it may alter the texture of the ingredients.

Antipasto Skewers pair wonderfully with a variety of drinks. For a classic Italian touch, serve them with a chilled white wine like Pinot Grigio or a light red like Chianti. If you prefer non-alcoholic options, a sparkling water with lemon or a refreshing iced tea would complement the flavors beautifully.