Antipasto - cooking recipe

Ingredients

1/4 lb. Genoa salami, sliced
1/4 lb. Provolone cheese, sliced
1 bunch celery, cut into lengthwise wedges
1/2 jar Italian (Tuscan) peppers
2 tomatoes, cut into wedges
1 (10 oz.) pkg. frozen artichoke hearts, thawed
1/2 can pitted ripe olives
1/2 lb. mushrooms, marinated in olive oil and oregano

Preparation

Arrange on plate.
Drizzle with olive oil just before serving.