Artichoke, Cheese and Olive Antipasto - PCOS-Friendly Recipe
This Artichoke, Cheese and Olive Antipasto is a PCOS-friendly recipe.
Nutrition per Serving
Ingredients
- 3 (6.5 ounce) jars marinated artichoke hearts, undrained
- 1 (12 ounce) jar roasted red bell peppers, drained and sliced
- 1 (15 ounce) can black olives, drained
- 1 pound smoked provolone cheese, diced
- 1/3 cup olive oil
- 1/2 cup balsamic vinegar
- 1/2 teaspoon dried oregano
- 1 clove garlic, finely chopped
- 1 pinch salt and pepper to taste
- 8 fresh basil leaves, cut into thin strips
Instructions
- Pour the jars of artichoke hearts with their liquid into a 1 1/2 quart or larger container with a tight sealing lid. Add the bell peppers, black olives, and provolone cheese.
- In a medium bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour over the ingredients in the container. Seal the lid, and refrigerate for at least 3 hours, shaking gently about once per hour.
- To serve, allow the mixture to come to room temperature. Soon onto serving plates, and top with basil shreds as a garnish.
PCOS-Friendly Foods in This Recipe
This recipe contains the following foods that may benefit PCOS management: Basil.
Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.
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Frequently Asked Questions
Yes, this Artichoke, Cheese and Olive Antipasto recipe is designed to be PCOS-friendly., it supports balanced blood sugar and hormonal health.
Yes, this recipe works well as a PCOS-friendly Lunch. Pair it with other PCOS-friendly foods throughout the day for balanced nutrition.
This recipe can be part of a structured PCOS meal plan. It makes 8 servings, making it great for meal prep. For a complete weekly plan tailored to your PCOS type, take our free 60-second quiz at pcosmealplanner.com/pcos-quiz to get a personalized 7-day meal plan.
Cook Another PCOS-Friendly Lunch
Each recipe you add to your rotation makes PCOS management easier. Variety keeps you from getting bored and quitting.
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