Ingredients:

3 Jars (6 ounces) Marinated Artichoke Hearts, chilled
1 Small Onion, chopped
4 Jars (3 ¾ or 4 ounce) Marinated Mushrooms, chilled
¼ Cup Chopped Parsley
1 Can (1 Pound, 3 Ounce) Chick-Peas or Garbanzos, drained
½ Pound Thinly Sliced Genoa Salami or 1 Package (8 Ounce) Sliced Hard Salami
2 Slices (1/4 inch Thick) Provolone (About 1 Pound)
Lettuce Leaves
3 Cans (2 Ounce) Flat Anchovies, drained
2 Medium Tomatoes, stem ends removed, sliced
3 Jars (9 ¾ Ounce) Giardiniera or Mixed Garden Salad, chilled and drained
1 Jar (1 Quart) Red and Green Pickled Peppers, chilled and drained

Preparation:

Into a 2 cup measuring cup, drain and reserve the marinade from artichoke hearts and mushrooms. In a small bowl, combine chick peas, onions, 2 tablespoons chopped parsley and ½ cup reserved marinade; mix well. Cover with plastic wrap; refrigerate until ready to arrange antipasto. Fold each slice of salami in ½; roll into a cone shape; cover and refrigerate. Cut provolone into ½ inch strips; pat anchovies dry on paper towels. Wrap an anchovy around each provolone strip. To arrange antipasto: place small bowl in center of an 18 inch, round serving platter. Spoon giardiniera salad into bowl. Line platter around bowl with lettuce; arrange artichoke hearts, pickled peppers, mushrooms, provolone strips, tomatoes, chick pea salad and salami cones on leaves. Drizzle tomatoes with some marinade (Refrigerate leftover marinade to use in other recipes) Sprinkle remaining parsley on tomatoes and mushrooms. Makes 8 servings (533 calories per serving)