Calabrese Antipasto Recipe

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Michael Chiarello on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1 (6 1/2-ounce) jar marinated artichoke hearts, drained

4 inner celery ribs, cut on the diagonal into 1/2-inch slices

1 1/2 teaspoons prepared horseradish

Cayenne pepper

3/4 pound small fresh button mushrooms

1 (7-ounce) can imported olive oil packed tuna, drained

1 1/2 teaspoons brown sugar

1 clove garlic, minced

1/4 cup tarragon vinegar, plus more for jars

1 (2 ounce) tin anchovies with capers, drained

4 carrots, peeled and cut on the diagonal into 1/2-inch slices

1 jar (7 1/2 ounces) pepperoncini (pickled green peppers)

1/2 cup white wine vinegar

3/4 cup canned tomato sauce

1 (3-ounce) can pitted black olives, drained

6 tablespoons fresh lemon juice

1 1/2 teaspoons Worcestershire sauce

1/2 cup ketchup

1 (12-ounce) jar baby kosher dill pickles, drained and sliced 1/2 inch thick

1 (5-ounce) jar pimiento stuffed Spanish olives, drained

1 cauliflower, cut into bite sized florets

Sea salt, preferably gray salt

1 (7 1/2-ounce) jar pickled onions

1/4 cup extra-virgin olive oil

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