Go Back
Nadia James

Provolone Artichoke Green Olive Picks

Provolone Artichoke Green Olive Picks — A tidy, no-cook cocktail pick for a colorful holiday appetizer tray.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 16 skewers
Course: Appetizer
Cuisine: American-inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup cubed provolone
  • 1/2 cup quartered artichoke hearts
  • 1 tablespoon olive oil or olive-oil-based dressing
  • 1 teaspoon fresh lemon juice
  • 1/3 cup pitted green olives

Equipment

  • 16 food-safe cocktail picks
  • knife
  • serving platter

Method
 

  1. Wash, drain and prepare all ingredients; fully cook any meat or seafood before assembly and chill it safely.
  2. Arrange cubed provolone and quartered artichoke hearts alternately on 16 short food-safe cocktail picks. Cut large pieces evenly so each pick can be eaten in one or two bites.
  3. Prepare pitted green olives. Add these between the main items where practical, or scatter finely chopped herbs over the tray.
  4. Whisk olive oil and lemon juice and brush or drizzle lightly over the skewers just before serving.

Notes

  • Use already cooked, ready-to-eat ingredients only; raw meat or seafood does not belong on a no-cook party skewer.
Storage: Refrigerate promptly in a sealed container and serve within 24 hours; discard perishable skewers left on a buffet over 2 hours.
Serving suggestion: Serve on a festive platter.