1 cup sliced marinated artichoke hearts |
1/2 cup shredded carrot |
1/2 cup shredded inner stalks celery |
1/2 cup finely chopped pitted green olives |
1/2 cup finely chopped roasted red peppers |
1/2 cup seeded, finely chopped pickled tuscan peperoncini |
1/2 cup pitted chopped kalamata olives |
1/2 cup sliced pickled cocktail onions |
1/4 cup drained tiny capers in brine |
2 tablespoons red-wine vinegar |
3 anchovy fillets, chopped |
2 teaspoons dried oregano |
1/4 teaspoon peperoncino flakes |
16-ounce container giardiniera (assorted pickled vegetables), drained and chopped |
1 cup sliced marinated artichoke hearts |
1/2 cup finely chopped pitted green olives |
1/2 cup pitted chopped kalamata olives |
1/4 cup drained tiny capers in brine |
2 tablespoons extra-virgin olive oil |
3 anchovy fillets, chopped |
2 teaspoons dried oregano |
1/4 teaspoon peperoncino flakes |
8- inch round muffuletta bread, split open |
2 ounces provolone, sliced |
2 ounces deli ham, sliced |
2 ounces capicola, sliced |
2 ounces mortadella, sliced |
2 ounces low-moisture mozzarella, sliced |
2 ounces genoa salami, sliced |