Marinated Antipasto - cooking recipe

Ingredients

1 (8 oz.) bottle Italian dressing (any type)
1 (14 oz.) can or 14 oz. fresh artichoke hearts, drained and quartered
1/2 lb. 3-inch pepperoni slices
1 c. cherry tomato halves
1/2 c. pitted ripe olives
8 pepperoncini peppers
1 (8 oz.) pkg. Monterey Jack cheese, cut into sticks
frilly lettuce leaves

Preparation

Pour dressing over artichoke hearts, pepperoni, tomatoes, olives and peppers.
Marinate, covered, in refrigerator overnight; drain.
Arrange pepperoni, vegetables and cheese on lettuce-covered platter.
Chill until ready to serve.
Makes 8 servings.